These fluffy pumpkin flavored pancakes are gluten free and do not contain any wheat flour. They are easy and perfect for Fall.
With the addition of oats, these pancakes puff up just like traditional pancakes and make for an easy breakfast or brunch.
I previously made flourless banana pancakes and with some tweaking, I was able to create a pumpkin version that is perfect for Fall. Like the banana version, it’s best to keep these pancakes small.
I topped them with toasted pecans and maple syrup. These mini pancake stacks were so fun to eat!
Flourless Pumpkin Pancakes
Ingredients
- 1/4 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup quick oats
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 1/2 tsp brown sugar
- maple syrup for topping
Instructions
- In a blender, add all ingredients except maple syrup. Blend on high speed until everything is evenly mixed and oats are the size of large crumbs.
- Grease a skillet or griddle with cooking oil spray and bring to medium heat. Pour 2 tbsp of batter into the skillet once it is hot. Try to keep the batter to 2 tbsp because if they are too big the pancakes will be hard to flip and will start to burn before they are fully cooked.
- Cook pancake until bubbles appear on the surface and begin to pop. Carefully flip pancake over and cook a few more minutes until it is cooked on both sides. The first pancake will likely come out looking unevenly colored, but the pancakes you cook in the same spot after should look golden brown on top. Repeat with remaining batter.
- Serve pancakes with maple syrup and other toppings like toasted pecans.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi, may i know if i dont have a blender to blend the instant oats, would the pancakes still rise? Would it still have the same texture?
the pancakes will still rise a little but not as much and not as fluffy if your oats are not ground down
The recipe as written seems to make a very thin/liquid batter, we had to add about double the amount of quick oats. Any idea where we went wrong?
That’s strange that your batter was so thin – we haven’t had that issue. Did you use canned pumpkin puree? Some brands may be more watery than others, so maybe that was the issue.
I try to go gluten free and I do love pumpkin — this looks like a great recipe to add walnuts or pecans to!
yes, pecans and walnuts are a great addition!
What size canned pumpkin are you using? Like a 15-16oz or a 28 oz can?
The recipe only uses 1/4 cup puree which is very little no matter which size can you use; you won’t be using the entire thing.