Grain free pumpkin pancakes are a delicious and easy gluten-free breakfast. This pumpkin pancakes recipe is paleo-friendly, gluten-free and a healthy start to your day.
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.
Admittedly, 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 grain free pumpkin 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 Recipe (Grain-Free)
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 grain free pumpkin pancakes would make a great whoopie pie…all I need to to is come up with a yummy filling for them. Their soft, cake-like texture is perfect. Maybe my Nutella frosting will work!
Serve with maple syrup, if desired.
- 2 eggs
- 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 optional
- 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 onto 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.
- Serve with maple syrup and/or fresh fruit, if desired.
*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 🙂