Ingredients

1 cup almond flour

3 eggs

1/4 cup + 2 tablespoons canned pumpkin

1/4 cup nut butter

1 tablespoon honey

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Note: I recommend using a nut butter without a very strong flavor. Yes, I am saying not to use peanut butter. Blasphemy, I know. I used raw cashew butter and think almond butter would be delicious as well.

Preparation

  1. Combine all ingredients in a bowl and stir well until a relatively smooth batter forms.
  2. Pour batter onto a griddle or pan sprayed with cooking spray on a low heat.
  3. Cook for approximately three to four minutes. Flip and cook the other side for approximately three minutes, until the middle of the pancakes are done.
  4. Top with syrup, fruit, pumpkin pie spice, nuts or desired toppings and enjoy.