Grain Free Pumpkin Pancakes Recipes

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GRAIN-FREE PUMPKIN PANCAKES



Grain-Free Pumpkin Pancakes image

A grain-free version of pumpkin pancakes. No frying, just baking!

Provided by Chef Lizzie

Categories     Baked Pancakes

Time 20m

Yield 8

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 10.5 g, Cholesterol 69.8 mg, Fat 20.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 2.4 g, Sodium 398.2 mg, Sugar 3.7 g

PUMPKIN PANCAKES (GLUTEN-FREE, GRAIN-FREE, AND DAIRY-FREE)



Pumpkin Pancakes (Gluten-Free, Grain-Free, and Dairy-Free) image

Make and share this Pumpkin Pancakes (Gluten-Free, Grain-Free, and Dairy-Free) recipe from Food.com.

Provided by slcampbell75

Categories     Breakfast

Time 35m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 9

4 eggs
1/2 cup pumpkin puree
2 tablespoons butter, melted (can substituted coconut oil, if needed)
1 teaspoon vanilla extract
1 tablespoon maple syrup or 1 tablespoon honey
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
sea salt

Steps:

  • In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honey) together. Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine. Add the melted butter (or coconut oil) and mix until well blended. Heat a skillet over medium heat and melt a little butter. Allow to warm up before pouring in the batter. Pour batter into the pan to the size of pancake you desire. I find that pancakes on the smaller side work better for this recipe. Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking. Serve with butter, jam, or whipped cream!

Nutrition Facts : Calories 145.3, Fat 10.6, SaturatedFat 5.2, Cholesterol 201.3, Sodium 201.5, Carbohydrate 5.6, Fiber 0.5, Sugar 3.6, Protein 6.5

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