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.