Flourless Pumpkin Pancakes

By Christy LeMire



These delicious and nutritious pancakes are mom and kid/baby approved. I called these my “weekday” pancakes before my daughter was born since they are healthy, filling and easy to make. My daughter didn’t love plain eggs at first so I was looking for creative ways feed them to her. Packed with protein and fiber, these pancakes did the trick! She loves them and can easily feed them to herself when broken into small pieces.


They can be served as is or with additional butter or pure maple syrup. Almond butter, sliced banana and blueberries are all great topping options as well. These thin pancakes freeze well so I like to make a batch and pull them out of the freezer as needed. Just a couple minutes in the toaster oven and they are revived. A perfect breakfast or snack any day of the week!


Flourless Pumpkin Pancakes



- 4 eggs
- ½ cup pureed pumpkin
- 1 Tbsp pure maple syrup
- 1 Tbsp cinnamon
- 2 Tbsp butter, melted
- ¼ tsp baking soda



1. Beat eggs in large bowl
2. Whisk in remaining ingredients
3. Heat more butter or coconut oil on a medium-hot frying pan or skillet.
4. Pour small amounts of batter onto pan or skillet to desired pancake size.
5. Once bubbles start to appear, flip and continue heating until cooked through.




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