Flourless Pumpkin Pancakes

These Flourless Pumpkin Pancakes made with almond butter are a staple recipe for me.They make the perfect sweet breakfast on a chilly fall day and have just the right amount of pumpkin and spice.

Fall is here! Although we had a major heat wave here in Toronto for a couple weeks, it’s finally cooling down. I adore Autumn, as do many of us, and nothing feels more Autumnal than recipes that include pumpkin and spice.

Even better are recipes that are simple, nourishing and easy on the gut, like these grain-free pumpkin pancakes. I came across this recipe years ago from Detoxinista, so I’ve adapted this deliciousness from her.

All you’ll need is:

• Pumpkin puree

• Your favourite nut or seed butter (I prefer almond or sunflower) Note: Sunflower seed butter reacts with baking soda and will turn the cooked pancakes green. Don't be alarmed! This is just a chemical reaction. Other nut butters wont do this.

• Eggs

• Spices

Flourless Pumpkin Pancakes

Servings: 2
★★★★★
5 from 3 votes

Ingredients

• 1/2 cup pumpkin puree

• 1/2 cup almond butter or other nut/seed butter of choice

• 2 eggs

• 1 tsp pumpkin spice blend

• 1/2 tsp baking soda

• 1 tbsp honey (*optional)

Instructions

1. In bowl, whisk together all ingredients until smooth.

For cooking on pan:

1. Heat pan to low-medium and grease pan with small amount of coconut oil or butter.

2. Pour approx. 1/4 cup batter onto pan for each pancake.

3. Cook until browned on each side, about 2 minutes.

For cooking in oven:

1. Preheat oven to 350F.

2. Pour 1/4 cup batter for each pancake onto parchment lined baking sheet.

3. Bake for approx 10 minutes, until golden brown and fluffy.

Enjoy these with your favourite toppings: maple syrup, honey, fruit, or some nuts and seeds!