Flourless Pumpkin Pancakes
These flourless pumpkin pancakes are fluffy and gluten-free.
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
The nutrition estimate does not include the syrup or other toppings.
Serving: 6pancakes, Calories: 262kcal, Carbohydrates: 26.2g, Protein: 16g, Fat: 11.1g, Saturated Fat: 3.4g, Sodium: 149.4mg, Fiber: 4.4g, Sugar: 7.4g, NET CARBS: 22
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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