Ingredients
- nonstick cooking spray
- ½ cup pumpkin puree
- ½ cup peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- 2 packets stevia sweetener (such as Truvia®)
- 1 pinch salt
Directions
-
Line the air fryer basket with parchment paper and spray with cooking spray.
-
Combine pumpkin puree, peanut butter, eggs, vanilla, pumpkin pie spice, baking soda, sweetener, and salt in a bowl. Stir until well combined.
-
Working in batches if necessary, place about 3 tablespoons batter for each pancake on the parchment paper in the air fryer basket, leaving about 1/2 inch space in between.
-
Place basket in the air fryer oven and cook at 300 degrees F (150 degrees C), without flipping, until the bottom side is fully cooked, 4 to 6 minutes. Repeat with remaining batter.
Cook’s Notes:
I developed this recipe using an air fryer oven. This allowed me to watch the cooking process. If using a regular air fryer, check the basket frequently because they will burn quickly.
Any nut butter can be used in place of peanut butter.
