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 and vegan!
Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.
Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts. TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days. TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan.