Fluffy Flourless Pumpkin Pancakes
These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free, vegan, dairy free and come with a sugar free option!
Servings 3 servings
Calories 174kcal
Ingredients
- 1 cup rolled oats can sub for quinoa or buckwheat flakes
- 1/4 cup milk of choice I used unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice can sub for a mix of cinnamon, ginger and cloves
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 1 tbsp sticky sweetener of choice I used monk fruit maple syrup
- 1/4 cup chocolate chips Optional
Instructions
- Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
- Let the batter sit for at least 5 minutes, for the mixture to thicken.
- Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up. If possible, cover the pan when cooking.
Notes
Pancakes can be doubled, tripled or even quadrupled. This is perfect to be frozen for quick and easy breakfasts. Ensure the pancakes are fully cooled and wrap each portion individually.
Nutrition
Calories: 174kcal