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!
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.
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.