This delicious “Paleo friendly” pancake recipe came from my friend, Ann, over at Fountain Avenue Kitchen. She’s amazing, I encourage you to stop by and see what she’s whipped up this week. When she posted this recipe recently, I immediately put it on my “must make ASAP” list. I love that it uses almond butter for the base. I am an almond butter snob, some of the brands just taste like burnt nuts to me. I find a big difference in the taste and texture from brand to brand. My favorite almond butter is Barney Butter smooth. They use a mixture of roasted and blanched almonds, which makes for a nice, mild nutty flavor. These pancakes are loaded with protein to get your metabolism reved up for the day. Delicious served with a drizzle of real maple syrup.
Baked Pumpkin Pancakes (Grain-Free)
From Fountain Avenue Kitchen
1/2 cup pumpkin puree
1/2 cup almond butter (Barney Butter is my favorite)
1 tbsp real maple syrup
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking powder
Maple syrup for serving, if using
*A great variation on these pancakes would be to substitute natural peanut butter for the almond butter and mashed bananas or applesauce for the pumpkin, substituting a little vanilla for the nutmeg. My kids love the peanut butter/banana combo
Preheat oven to 350 degrees and line a baking sheet with a silicone liner or parchment paper. In a medium-size bowl, lightly beat the eggs. Stir in the pumpkin and remaining ingredients and mix well.
Pour by 1/4 cup fulls on to prepared baking sheet (I used a large cookie scoop and it made them the perfect size).
Bake for 10-12 minutes or until pancakes are cooked through and fluffy.
I think these pancakes would make a great whoopie pie….I think that I need to come up with a yummy filling for these…I love their soft, cake-like texture.
Serve with maple syrup, if desired.