Flourless Pumpkin Spice Pancakes

Flourless Pumpkin Spice Pancakes // shutterbean

If you follow my Instagram, you might already know that I’m kind of obsessed with making pancakes these days. I’ve actually been eating these pancakes or a banana version for almost every breakfast for the past few months. I’ve limited the amount of times I’ve posted pictures because I don’t want you to know how freaky my food obsessions are.   Ahem…it’s bad.

Flourless Pumpkin Spice Pancakes // shutterbean

So, welcome to my latest food addiction. These pancakes have NO FLOUR in them. Which is great if you’re looking to cut down your carb intake, trying out Paleo or you’re gluten free. They taste much like a dutch baby pancake- light, fluffy, and a little eggy. I’ve found that if you roast your own pumpkin or even acorn squash you have much better results with the texture of these pancakes. Canned puree can make them a little too runny. If you want, you can substitute sweet potatoes or even make a banana version (just add 1 mashed banana to the mix!). Just make sure there’s a bit of texture in your mixture.

Flourless Pumpkin Spice Pancakes // shutterbean

I really like adding coconut butter, maple syrup & sliced bananas on top. Sometimes I’ll add chopped pecans or macadamia nuts.

Flourless Pumpkin Spice Pancakes // shutterbean

Three reasons why I LOVE THEM SO MUCH:

1. Cooper is a fan (don’t tell them it’s just egg! he won’t even try regular eggs)

2. They come together in a snap! If I can make them and get a 5 year old off to school, then you can!

3. They’re protein packed—which means that I’m not gonna need a second breakfast at 10am.

TRUST ME.


Flourless Pumpkin Spice Pancakes

makes 3-4 pancakes

  • 1/3 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1 teaspoon coconut oil (more for cooking)
  • 2 eggs
  • 1 teaspoon maple syrup
  • maple syrup & coconut butter (for serving)

In a small bowl mix pumpkin puree with cinnamon, pumpkin spice, coconut oil, eggs and maple syrup and beat with a fork until well incorporated.

Heat a large sauté pan or griddle over medium heat, lightly coat with coconut oil or butter and pour about 1/3 of the mixture onto the griddle for each pancake. This recipe will make 2 large pancakes and 4 small ones.

Cook for 3 minutes on each side or until pancakes are set and golden.

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60 Comments

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  • November 13, 2013

    Nice, I am also a huge pancakelover. On weekdays I don’t have (or take) the time to bake them. But in the weekends…. :-)

  • November 13, 2013

    Something about fall has gotten me on a pancake roll too! I actually have been fixing these since you mentioned them on your “week in pictures” a few weeks back. So good!

  • Patri
    November 13, 2013

    These are delicious!!! I’ve made them and are super duper easy, in no time at all you have them ready.
    Thanks Tracy!!!
    Muaks

    • Tracy
      November 13, 2013

      YAY!!!!!!!!!!!!!

  • November 13, 2013

    YUM! easy and healthy and <3PUMPKIN<3! i love it.

  • These look awesome! When I saw that they were flour less I wasn’t sure if there were going to be GF substitutes but I like that it is just straight up pumpkin!

  • November 13, 2013

    I have been wondering when we were going to see this recipe. LOVE it. I have been working on a wheat free version of my griddle cakes, not there yet, so I may just eat yours instead! Love it with the bananas.

  • November 13, 2013

    Oh wow, these must be good :) I was hoping you’d share the recipe!

  • November 13, 2013

    Dood, I’m THERE. I love pancakes, and have a hard time eating protein early in the day (oog). AND we bought 11 heirloom pumpkins from the local pumpkin patch, so… Yeah, baby! Plus, I LOVE dutch baby pancakes.

    Must say my favorite photog-thing was the (presumed) butter knife track marks on the banana slices. Like when you see fingerprints on a claymation character’s nose. Great shot! =)

  • November 13, 2013

    Low carb pancakes?! What a dream come true for the girlfriend of a diabetic. And I just roasted my own pie pumpkin and had been wondering what to do with the puree. Double score!

  • Rose
    November 13, 2013

    I’m in!

  • Kendra
    November 13, 2013

    This is what’s for dinner. Yumm.

  • November 13, 2013

    Flourless pancakes are my favorite!! And it’s been way to long, for me. Thanks for the reminder… I’m bringing them back!

  • November 13, 2013

    I dunno… I still might need a second breakfast, but maybe I’ll just double the batch. Giving these a try this week!

  • November 13, 2013

    Love that pancake collage. I’m sure we all have sneaky food obsessions like that. I’ve noticed pumpkin and coconut being a recent trend, and I’m loving it!

  • November 13, 2013

    Mmm these look like the perfect way to start the day! Yum!

  • November 13, 2013

    Protein-packed pancakes/waffles are essential. Greek yogurt and cottage cheese are some of my favorite protein additions! :)

  • November 13, 2013

    I am a gi-normous pancake fan and these look terrific. I think I will try them this weekend!

  • November 13, 2013

    I made these for my blog a few weeks ago :) Except they were a Friday night dinner…because sometimes you just need pancakes for dinner…
    Glad that someone else is obsessed with pancakes as I am!

  • Gillian
    November 13, 2013

    I made these when you had the picture and loose recipe on your I love lists or my every day life entry awhile back. We’ve made them multiple times and my girlies love them! :-) Thanks!

  • carolyn!!
    November 13, 2013

    whaaa?!?!??!!? this is amaze-balls!! i can’t wait to try these.

  • November 13, 2013

    I love that you’ve outed your obsession this way, with an awesome photo board & “OBSESSED”!! All out. Made me laugh. I am so happy you posted this recipe, cannot wait to make it. It’s amazing that it can hold together without any grain!
    Heidi xo

  • November 13, 2013

    These look so delicious! I can’t wait to make these. I’ve made flourless pancakes with just a banana and an egg (which was already good on its own), but I bet they will taste even better with the pumpkin. :)

  • fusilliamy
    November 13, 2013

    I’m still hooked on breakfast tacos which is totally your fault and I thank you, BUT on the days that I don’t tacofy, I’ve made these and I LOVE THEM SO MUCH. It seems so simple and like it shouldn’t work and be so good! Pancakes for breakfast make work days so much better.

  • Jenny
    November 13, 2013

    I’m surprised these even hold together after looking at the recipe. There is NO flour at all! No measuring or sifting. I will definitely be trying this out this weekend :)

  • November 13, 2013

    These seem like an omelette of sorts! Kinda cool.

  • November 14, 2013

    Holy crap! How is this so easy?!?!?! I love it!

  • Nikki
    November 14, 2013

    So how many bananas would you use in place of the pumpkim puree?

    • Tracy
      November 14, 2013

      1-2

  • November 14, 2013

    ok now i need to try coconut oil, officially ready. ps i tried a similar recipe for banana pancakes and they were amazing!

  • November 14, 2013

    I’ve seen recipes like this all over Pinterest, but never really trusted them, thanks for making a trustworthy version! Cooper’s face says it all!

  • November 14, 2013

    so intrigued. I am excited to try these. I can’t believe how “real” they look for those ingredients. I need to get on this asap.

    • Tracy
      November 14, 2013

      I think you’ll love them!!!

  • Kelsey
    November 17, 2013

    What could you use instead of coconut oil? Do you still use pumpkin spice with banana-version?

    • Tracy
      November 17, 2013

      You could use a little bit of butter or some vegetable oil. I usually double up on the cinnamon with the banana. Sometimes I use the pumpkin spice.

      • Kelsey
        November 17, 2013

        thank you :) i will try it out this morning!

  • November 17, 2013

    I love pumpkin pancakes. I wonder if you used canned pumpkin puree that had been drained a bit on multiple layers of paper towel if that would help the texture.

    • Tracy
      November 17, 2013

      I’ll have to try that.

    • Alissa
      January 20, 2014

      Yeah, I thought about that too. When I make pumpkin cheesecake, you just spread the pumpkin out on a triple layer of paper towels, like frosting, then spread another triple layer on top and press until saturated. Paper peels cleanly from the pumpkin. Voila! No more moisture issue.

  • November 17, 2013

    Cooper’s grin makes me grin. :)

  • Kellie
    December 31, 2013

    I’m going to make these for my granddaughter-she LOVES the banana and egg pancakes! But I was wondering if I could freeze them for a really quick breakfast?
    Thanks!

  • Ali
    February 6, 2014

    Has anyone made these without the eggs? Using Flax seed or something else. I want to make the for a friend with an egg and gluten allergy.

  • christina
    March 23, 2014

    I finally made these (with sweet potatoes) and it was amazing! Thank you!!!

    • Tracy
      March 23, 2014

      HOORAY! I love them with sweet potatoes. So easy to make year round!

  • Mary
    March 23, 2014

    I just made these with purple Japanese sweet potatoes, which taste like birthday cake on their own. The color was odd, but they tasted incredible!

  • Juliet
    May 17, 2014

    Did you melt the coconut oil when you combined it with the other ingredients or use it in its solid state?

    • Tracy
      May 18, 2014

      It’s easier to do it when it’s melted, yes. Hope that helps.

  • Michelle
    October 27, 2014

    Could you pre-mix the ingredients the night before and cook in the morning?

    • Tracy
      October 27, 2014

      I haven’t tried but I think you should be able to!

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