Baked Grain-Free Pumpkin Pancakes
Total number of pancakes: either 4 cake-like pancakes, or 8 thinner traditional pancakes
- ½ cup almond butter
- ½ cup pumpkin puree
- 2 whole eggs
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 teaspoons raw honey
Preheat your oven to 350F, and line a baking sheet with wax paper.
Combine all of the ingredients and mix until batter is smooth (I used the ‘dough’ setting on my Ninja blender to mix all the ingredients together and whisk the eggs to make the batter light and fluffy).
Use a ⅛ cup measure as a scoop, placing the batter on the wax-papered baking sheets. For slightly more cake-like pancakes, scoop a generous amount of batter onto the wax paper, making between 4-6 pancakes. For more traditional pancakes spread the batter a little thinner on the wax paper, making 8 pancakes.
Maple Nut Glaze (Dairy-free)
makes about 1 cup
- ¾ cup pecans (or walnuts or almonds)
- ¼ cup pure maple syrup
- ¼ cup water (use warm water to help melt coconut oil)
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla extract
- Pinch of sea salt (Himalayan salt)
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
To make the glaze thicker or thinner adjust the amount of water used.
Spoon (or pour) over pancakes, and serve with a side of sliced banana or your favorite fruit.
Original recipe from Detoxinista
What kind of pancakes are your favorite?