No Flour Pumpkin Pancakes Lips Will Smack Ur Face Food

HEALTHY PUMPKIN PANCAKES (VEGAN + GF)

Healthy Pumpkin Pancakes (Vegan + GF) image

These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!

Provided by Arman

Time 10m

Number Of Ingredients 8

Ingredients

1 cup rolled oats (gluten free, if needed)
1/2 teaspoon pumpkin pie spice (can sub for a mix of cinnamon, ginger and cloves)
1 tablespoon maple syrup
1/2 cup pumpkin puree
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1/4 cup milk of choice (* See notes)
1/4 cup chocolate chips (Optional)

Steps:

Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 349 mg, Fiber 3 g

PUMPKIN PANCAKES - NO FLOUR

Pumpkin Pancakes - No Flour image

I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!

Provided by FLKeysJen

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1/2 cup canned pumpkin
1 teaspoon pure vanilla extract
1 mashed banana
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon baking soda
2 teaspoons butter (plus extra for pan frying) or 2 teaspoons coconut oil (plus extra for pan frying)

Steps:

Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
Serve with butter and cinnamon, or sliced bananas and maple syrup.

Nutrition Facts : Calories 262.1, Fat 13.8, SaturatedFat 5.8, Cholesterol 382.1, Sodium 481.7, Carbohydrate 21.1, Fiber 4.1, Sugar 10, Protein 14

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