Simple (but perhaps unexpected!) ingredients come together with ease for these protein- and fiber-rich pancakes that bake to perfection in 10 short minutes!
Pumpkin and almonds hold a special affinity for one another. Generally speaking, combining these two ingredients has the potential for greatness. Yet the concept of combining them to create a nutritious and delicious pancakeโwith no flour or oil and baked in the oven, no lessโhad the potential for epic failure!
I remember well the first time I made this recipe. The batter tasted delicious. That was a good start. The aroma while cooking perked everyone up. The finished product looked light and fluffy.
Happily, the taste was terrific too. The unusual combination of ingredients truly worked to create tasty, protein- and fiber-rich pancakesโa quick and easy meal that held off hunger for hoursโwith the added bonus of a much-loved fall flavor.
The first time I baked this unique recipe, my boys had friends over. There were, admittedly, some picky eaters in the group and the combination of ingredients was, at that point, something of a kitchen experiment. This crowd would be tough taste testersโthe best kind. I always want honest opinions and, if I please a picky eater, all the better!
Guess what? Eyes lit up and yums were uttered. They wanted more.ย These pancakes quickly turned into a favorite in our family, and over time, I’ve found the recipe is quite flexible too. The many options are noted in the recipe card below.
I should mention, however, that when my kids were in school, they loved it when I madeย “pancake toast.”ย For a quick breakfast,ย Iโdย spread peanut butterย (or sometimes a chocolate hazelnut spread)ย on the pancakes,ย then press them into a shallow bowl filled with granola so they were well coatedโthis way, the granola would also stick much better than if I had simply sprinkled it on. Iโd often top them with sliced bananas, and the boys wouldย each eat two pancakes,ย just like toast, for a satisfying start to their day.
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Baked Pumpkin Pancakes (Grain- & Gluten-Free)
Ingredients
- 2 large eggs
- ยฝ cup (120g) 100% pumpkin (not pumpkin pie filling)
- ยฝ cup (128g) almond butter (preferably a smooth variety, like Justin's; see notes)
- 1 tablespoon (20g) pure maple syrup (may use honey)
- ยพ teaspoon pumpkin pie spice (may sub cinnamon, with or without a pinch or two of nutmeg and ginger)
- ยฝ teaspoon baking powder
- Options for topping and serving: chocolate chips, maple syrup
Instructions
- Preheat oven to 350โ and line a large baking sheet with parchment paper. If your almond butter is cold, allow it to soften at room temperature, or warm just enough to softenโbut not melt!โin the microwave.
- Mix the batter: 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 until the batter is smooth. (Sometimes, I add a pinch or two of salt to pop the flavors, but that's optional.)
- Make the pancakes: Pour by ยผ-cupfuls onto the prepared baking sheet. (See notes for ice cream scoop details.) If necessary, spread out the batter with a knife; the pancakes will not spread much while baking. At this point, chocolate lovers can dot a few chocolate chips over the surface of the pancakes.
- Bake for 10 minutes or until the pancakes are just cooked through and fluffy. Serve with maple syrup, if desired.
- Storage: Refrigerate any leftovers in an airtight container for 3-4 days or freeze for longer storage. Reheat, just until warm so as not to dry out, in a toaster oven or microwave (start with a quick 10 seconds when using the microwave).
Notes
- The nut butter: I’ve made these pancakes with almond, cashew, and peanut butter. They all work well, the flavor is just slightly different. For a lighter, fluffier pancake, a smooth, no-stir variety is preferred. Natural nut butters work, however the texture will be denser.ย
- The spices: My original recipe called for ยฝ teaspoon cinnamon and ยผ teaspoon ground nutmeg. To streamline the process and play up the pumpkin flavor, I started making the pancakes with ยพ teaspoon pumpkin pie spice. Feel free to use all cinnamon, a little of each, or whatever combination you like. For more pronounced flavor, you could increase the total amount of these spices to 1 teaspoon.ย
- How to portion consistently-sized, mess-free pancakes: I like to use an ice cream scoop. A large scoop, when leveled, will hold a scant ยผ cup of batter for a yield of 8 pancakes. For smaller pancakes, I like a 2-tablespoon scoop for a yield of about 16. You can even vary the size of the pancakes on the same baking sheet. If they are all a similar thickness, the cooking time will be the same.ย
- A few more things:ย Feel free to add ยฝ vanilla extract, or perhaps almond extract if you’d like to enhance that flavor (in that case, I’d start with ยผ teaspoon. Also, in place of the pumpkin, I want to try this recipe with an overripe mashed banana (1 very large banana will be about a ยฝ cup) as well as applesauce. The single serve cups are the perfect size. (I think the PB-banana combo has potential!)ย
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