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!
This recipe was adapted from a recipe by The Detoxinista. She also has a banana version she calls her Paleo Pancake. I haven’t tried it, but it looks delicious!
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.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
I don’t have almond butter, what can I use instead?
Hi Krista,
I thought I would try these with natural peanut butter the next time to see how that works. So far, I haven’t substituted the almond butter so I don’t want to recommend anything yet. You could give it a go if you have another nut butter on hand. And put almond butter on your grocery list: )
They were very good with the peanut butter!
Great idea, Krista! I love that combination, too! I actually want to try this recipe with peanut butter to see how that works: )
OHHHH! Everytime I visit your blog I find another delicious recipe to try!! and I have pumpkin in my fridge left from the baked oatmeal I made. I need to get some almond butter. I think the jar I have was on the recalled list.
I might turn into a pumpkin, Mary Lou! Do get some almond butter and let me know if you try: )
Can these be done on the griddle? They sound so good. Thanks for the recipe.
They should work fine on a griddle, too, Tim! Hope you enjoy!
almond butter purchased, and maple syrup.. now I do have a question. Do you ever substitute agave syrup for the maple or honey in any recipe? I know it is more concentrated sweetness and would not use as much, but I wonder how much less to use?
In this recipe I think you could use the same amount of agave as honey or maple syrup. I used to use agave frequently, but lately I’ve been using more maple syrup and honey. I added one tablespoon to give the pancakes just a little sweetness, knowing more could be added on top according to personal preference. Hope this helps!
Wow Ann! These look amazing! Will be trying this soon as I got some canned pumpkin today. Can’t wait! Thanks for sharing!
Hope you love them as much as we do, Abby! Thanks for the comment!
making this weekend.. and think I might make the baked oatmeal as muffins. I am enjoying the last piece of the pumpkin baked oatmeal at my desk this morning. I love portable food breakfasts..
Hi Ann, just wanted to give you a feedback – this was awesome! My husband (who is into grain-free food) and I truly enjoyed it. This will be a keeper! Thank you so much for this recipe. Will it be ok if I write a blog post about this? I will link back to you and give you full acknowledgement. Many thanks!
I am so glad these were a hit, Abby, and I would be thrilled if you wrote a post about them! I look forward to reading it. Thank you for asking and for the thoughtful comment!
Hi Ann, the post is up. Here’s the link:
http://www.manilaspoon.com/2012/10/baked-pumpkin-pancakes.html
Hope it’s ok with you. Thank you ever so much. Will be sharing this on our Fall party today.
Abby,
Somehow this message got away from me. Sorry for the delayed response. I am thrilled for you to post your version and will check them out ASAP!
Love this Ann! I’m featuring them on Thursday’s Treasures Week 57! <3 and hugs dear!
Thank you very much, Debi! I am thrilled for this yummy recipe to get the spotlight!
Thanks for sharing these on Manic Monday
Pinned them!! I hope to see you next week!
Thanks so much, Bobbi! I will be there!!
Making these this morning with some nitrate free bacon.
Really good! Mine were not quite set in middle though. Thinking I need to test temp of my oven.. Don’t think it is accurate. Will definitely make again!
All ovens do vary a bit. Perhaps you could give them an extra couple of minutes the next time. I bought an inexpensive oven thermometer a while back when I had an oven that seemed to cook too hot. It really helped. I was then able to adjust my temperature setting accordingly. Just an idea if you think your oven may be off: )
Does anyone know the nutritional values? Especially the calorie content?
Hi Terri,
I haven’t calculated the nutritional values but several people have reported success–and ease–with various online programs such as caloriecount.about.com and myfitnesspal.com. I hope that helps!
I’m making these for breakfast, Ann. I can’t wait to try these out!!
I can’t wait to hear what you think, Amee!