Pumpkin Pancakes (grain-free)
Servings: 2
Calories: 482kcal
With an added punch of vitamins, and the rich flavor of Fall, these protein-rich pancakes are sure to be a hit with the whole family!
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Ingredients
- 1/2 cup almond butter
- 1/2 cup pumpkin puree
- 2 whole eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey , or stevia to taste
Instructions
- Preheat your oven to 350F, and line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
- Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)
- Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn't get much easier than that!
- Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.
Nutrition
Calories: 482kcal | Carbohydrates: 20g | Protein: 19g | Fat: 39g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 344mg | Potassium: 654mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9770IU | Vitamin C: 2.6mg | Calcium: 258mg | Iron: 3.9mg