Food & Drink Magazine

Just in Time for the Season: Ann Fulton’s Baked Pumpkin Delight!

By Nutrisavvy

It is always a delight to see what Ann Fulton of The Fountain Avenue Kitchen has prepared – surely a feast for the eyes and a delight to the taste-buds!  She is an inspiration in the kitchen and a truly supportive friend.  Today she shows us how to make delicious gluten-free pumpkin pancakes. Enjoy this post and be sure to check out her wonderful site.

Just in time for the season: Ann Fulton’s Baked Pumpkin Delight!

Baked Pumpkin Pancakes (Grain & Gluten Free) 

Guest post by Ann Fulton

Pumpkin and almonds hold a special spot in my heart and stomach.  I 

adore them. Combining the two had the potential for greatness, yet the 

concept of combining them to create a gluten-free pancake had the 

potential for epic failure! 

The batter tasted delicious.  That was a good start.  The aroma while 

cooking perked up everyone. The finished product looked fluffy and 


My first bite was pure bliss.  This combination truly worked to create a 

delicious, healthy, grain-free pancake with the added bonus of pumpkin, 

one of my favorite fall flavors. 

The first time I baked these, my boys had friends over.  There were 

admittedly, some picky eaters in the group.  This crowd would be tough 

taste testers–the best kind.  I always want honest opinions and, if I please a 

picky eater, all the better! 

Guess what? Eyes lit up, yums were uttered; they wanted more.  These 

pancakes are quickly turning into a favorite in our family, not because they 

are healthy or grain free, but because they are a delicious, satisfying start to 

the day! 

Just in time for the season: Ann Fulton’s Baked Pumpkin Delight!

I like to bake these the day before, store in the fridge and then reheat in the 

morning.  A quick, delicious breakfast at the ready!   

My last batch made 9 pancakes that measured just over 3 1/2 inches in 



  • 2 eggs 
  • 1/2 cup 100% pumpkin (not pumpkin pie filling) 
  • 1/2 cup almond butter 
  • 1 tablespoon pure maple syrup (can use honey) 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon baking powder 
  • Maple syrup for serving, if desired 


  1. Preheat oven to 350 degrees and line a baking sheet with parchment 
  2. paper. 
  3. In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex 
  4. measuring cup, which makes it easy to pour the batter later.)  Stir in the 
  5. pumpkin and the remaining ingredients and mix well. 
  6. Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12 
  7. minutes or until the pancakes are just cooked through and fluffy.   
  8. Serve with maple syrup, if desired. 

Thanks so much, Ann for such a wholesome and delicious recipe!!

Filed under: Guest posts, healthy lifestyles, Recipes
Just in time for the season: Ann Fulton’s Baked Pumpkin Delight!
Just in time for the season: Ann Fulton’s Baked Pumpkin Delight!

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