Baked Pumpkin Pancakes (Grain/Gluten Free)
Pumpkin and almonds hold a special spot in my heart and stomach. I adore them. Combining the two had the potential for greatness, yet the concept of combining them to create a gluten-free pancake had the potential for epic failure!
The batter tasted delicious. That was a good start. The aroma while cooking perked up everyone. The finished product looked fluffy and delicious.
My first bite was pure bliss. This combination truly worked to create a delicious, healthy, grain-free pancake with the added bonus of pumpkin, one of my favorite fall flavors.
The first time I baked these, my boys had friends over. There were admittedly, some picky eaters in the group. This crowd would be tough taste testers–the best kind. I always want honest opinions and, if I please a picky eater, all the better!
Guess what? Eyes lit up, yums were uttered, they wanted more. These pancakes are quickly turning into a favorite in our family, not because they are healthy or grain free, but because they are a delicious, satisfying start to the day!
I like to bake these the day before, store in the fridge, then reheat in the morning. A quick, delicious breakfast at the ready!
- 2 eggs
- 1/2 cup 100% pumpkin (not pumpkin pie filling)
- 1/2 cup almond butter
- 1 tablespoon pure maple syrup (can use honey)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking powder
- Maple syrup for serving, if desired
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex measuring cup which makes it easy to pour the batter later.) Stir in the pumpkin and the remaining ingredients and mix well.
- Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12 minutes or until the pancakes are just cooked through and fluffy.
- Serve with maple syrup, if desired.
This recipe was shared with Bobbi’s Kozy Kitchen.