Recipe Instructions:
INGREDIENTS
125 g almond butter
122.5 g pumpkin puree
100 g whole eggs
1 g pumpkin pie spice
2 g baking soda (see notes)
20 g maple syrup
5 g apple cider vinegar (or lemon juice)
INSTRUCTIONS
Preheat your oven to 350ºF, and line a large baking sheet with parchment paper. In a large bowl, combine the almond butter, pumpkin puree, eggs, pumpkin pie spice, baking soda, and maple syrup, and stir well. Add in the vinegar, and stir again, to help it react with the baking soda.
Use a 1/4 cup measure to scoop the batter onto the parchment-lined baking sheet. I usually can fit 6 pancakes on a half-sheet pan, but you may want to use 2 lined baking sheets if you're using smaller ones. I usually get 6 to 7 pancakes from this batch.
Bake at 350ºF for 10-12 minutes, until the pancakes are fluffy and golden. No flipping required!
Remove the pan from the oven and let the pancakes cool briefly, then serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days, and you can pop these in a toaster to quickly reheat again.
