Ingredients
8
8 servings
- •1 cup almond butter
- •1 cup canned pumpkin
- •3 large eggs
- •1 ½ teaspoons agave nectar
- •1 teaspoon baking soda
- •1 teaspoon vanilla extract
- •1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
- Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
- Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.
Nutritional Facts
Per 8 servings
- Calories: 241
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 2g
- Protein: 7g
- Sugar: 4g
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