Monday, November 26, 2012

Grain Free Pumpkin Pancakes

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

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, 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.  


  1. I am thrilled you made these pancakes and love your post! The almond butter recommendation is helpful, too. Thank you very much for the thoughtful mention!!

  2. Ann, thank you for your great inspiration!! :)

  3. Oooooohh, yum!! Love that you can make these all at once in the oven!!! That's perfect :)

  4. As I started reading your post I thought of how great these would be as whoopie pies. HAHA :) Maybe with a pumpkin cream cheese filling?

  5. Emily, it makes them so easy and less time consuming! Kathy, I am doing a twist on these for my post tomorrow...they are my new favorite breakfast/snack treat! :)

  6. Aimee - My daughter has some allergies and wheat is one item we are avoiding for now. I'm wondering if you have a suggestion for an egg and almond butter substition?

  7. You can make a "flax egg" for the egg (1 tbsp ground flax for 3 tbsp water) and peanut butter or any other nut butter will work for the almond.



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