Flourless Pumpkin Pancakes

These Flourless Pumpkin Pancakes are paleo, gluten-free and packed with big pumpkin flavor. The essence of cozy, cool Autumn mornings. Fall just got better!!!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 214

Author Kim

Ingredients

1/2 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
1 tablespoon almond flour or ground flax seed or other flour of choice
1/2 teaspoon baking soda, optional but gives pancakes more fluff
1/2 teaspoon allspice, optional
1 teaspoon pumpkin pie spice or cinnamon
1 packet stevia, optional for sweetness (If adding honey or syrup as a topping, this really isn't needed)

Instructions

Heat greased skillet or griddle over medium heat.
Stir all ingredients together in a medium bowl until smooth.
Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.

Notes

Double or triple this recipe, if you're feeding a family or for prepping breakfast for the work week.

Nutrition