Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Pecan Pumpkin Hotcakes
These Pecan Pumpkin Hotcakes are tasty and filling. The perfect start to any morning!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American, Gluten free
Servings:
8
hotcakes
Calories:
244
kcal
Author:
Connie @ Flavor Walk
Ingredients
1
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
cup
finely chopped pecans
1 ½
tablespoons
Truvia
1
teaspoon
baking soda
1
cup
almond butter, melted
1
cup
pumpkin puree
1
teaspoon
vanilla extract
2
large
eggs
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the cinnamon, nutmeg, pecans, truvia, and baking soda and mix well.
Stir in the melted almond butter, pumpkin, and vanilla.
In a small bowl, whisk the eggs and then stir into the mixture.
For each hotcake, scoop ⅓ cup of the batter onto the baking sheet.
Bake for 12 - 16 minutes, or until a wooden pick inserted in the center comes out clean.
Notes
Recipe slightly adapted from
Wheat Belly 30-minute (or less!) Cookbook
Nutrition
Serving:
1
hotcake
|
Calories:
244
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
20
g
|
Saturated Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
158
mg
|
Potassium:
326
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
4835
IU
|
Vitamin C:
1.3
mg
|
Calcium:
128
mg
|
Iron:
1.8
mg