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overhead photo of Flourless Pumpkin Pancakes topped with banana slices, pecan halves and maple syrup; served on a black plate with a gold fork and maple syrup on the side.

Flourless Paleo Pumpkin Pancakes

Print Recipe
A plate of delicious, wholesome, Flourless Paleo Pumpkin Pancakes - these pancakes taste like pumpkin pie for breakfast and they're actually healthy!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving of 6 medium pancakes
Calories 214
Author Kim

Ingredients

  • 1/2 cup pumpkin purée (not pumpkin pie filling, which has added sweeteners)
  • 2 large eggs
  • 1 tablespoon almond flour or ground flax seed*
  • 1/2 teaspoon baking soda optional but give pancakes more fluff
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/2 teaspoon allspice optional
  • 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

*Any flour will work. It would not be paleo, but you could also use ground oats or all-purpose flour.
**Double or triple this recipe, if you're feeding a family or for prepping breakfast for the work week.

Nutrition

Serving: 1serving of 6 medium pancakes | Calories: 214kcal | Carbohydrates: 11.8g | Protein: 16g | Fat: 12.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 3.6g | Cholesterol: 372mg | Sodium: 147mg | Potassium: 138mg | Fiber: 7g | Sugar: 4.4g