Flourless Pumpkin Pancakes (gluten-free)

A stack of healthy flourless pumpkin pancakes with whipped cream and maple syrup.

Flourless Pumpkin Pancakes (gluten-free)

These gluten-free Flourless Pumpkin Pancakes use only 8 simple ingredients including almond butter and pumpkin puree. Only one-bowl needed for quick and easy clean up.

Course Breakfast, brunch

Cuisine American

Keyword paleo pumpkin pancakes, gluten-free pumpkin pancakes, flourless pumpkin pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings 5-inch pancakes

Calories 185kcal

Author Jamie

Ingredients

1 cup almond butter (235 ml)
1 ½ cups pumpkin puree (350 ml)
½ cup tapioca starch , optional but recommended for fluffiness (60 grams)
4 eggs
1 ¼ teaspoons baking soda
1 teaspoon vanilla extract
4 teaspoons honey
1 ¼ teaspoons pumpkin pie spice

Instructions

Preheat and Mix: Preheat the oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large mixing bowl and mix thoroughly.
Pour the batter: Pour the pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a ⅓ cup measure is the right size to scoop and pour the batter.
Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the tops look cooked through (not wet). There is no need to flip these pancakes.
Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing them with a spatula. Serve warm with Coconut Whipped Cream or Pumpkin Spice Whipped Cream and maple syrup!

Notes

Because pumpkin puree has varying consistency, watch baking times carefully. The thicker the puree, the shorter the baking time.

Storage: Store any leftover Flourless Pumpkin Pancakes in an airtight container in the refrigerator for up to 5 days.

Nutrition