Flourless Pumpkin Pancakes

This recipe is perfect for those who prefer to eat grain-free, but don’t want to miss out on delicious pancakes.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2

Ingredients

  • ⅓ cup canned pumpkin purée
  • 2 large eggs
  • 1 Tbsp. coconut flour
  • 2 Tbsp. melted butter
  • 1 tsp. pure vanilla extract
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. ground cinnamon
  • 2 tsp. plus 2 Tbsp. maple syrup
  • 2 tsp. coconut oil
  • ¼ tsp. salt

Directions

  • Whisk together pumpkin purée, eggs, flour, butter, vanilla, pumpkin pie spice, cinnamon, and 2 teaspoons maple syrup in a medium mixing bowl until smooth.
  • Heat a griddle to medium-high heat or 375°F and lightly coat with coconut oil. Spoon the pancake batter onto the hot griddle, approximately ¼ cup at a time. Cook for 2–3 minutes or until bubbly in the middle and dry around the edges. Flip and continue cooking for 1–2 minutes or until cooked through. Serve with maple syrup.

Recipe Information

Serves: 2

Ingredients

  • ⅓ cup canned pumpkin purée
  • 2 large eggs
  • 1 Tbsp. coconut flour
  • 2 Tbsp. melted butter
  • 1 tsp. pure vanilla extract
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. ground cinnamon
  • 2 tsp. plus 2 Tbsp. maple syrup
  • 2 tsp. coconut oil
  • ¼ tsp. salt

Directions

  • Whisk together pumpkin purée, eggs, flour, butter, vanilla, pumpkin pie spice, cinnamon, and 2 teaspoons maple syrup in a medium mixing bowl until smooth.
  • Heat a griddle to medium-high heat or 375°F and lightly coat with coconut oil. Spoon the pancake batter onto the hot griddle, approximately ¼ cup at a time. Cook for 2–3 minutes or until bubbly in the middle and dry around the edges. Flip and continue cooking for 1–2 minutes or until cooked through. Serve with maple syrup.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat21g
Saturated Fat13g
Cholesterol220mg
Sodium450mg
Total Carbohydrate36g
Dietary Fiber2g
Sugars20g
Protein8g