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Flourless Pumpkin Pancakes (Gluten-free, Dairy-free)

So, I know I’ve talked about my love of pancakes before and how I’m always looking for yummy gluten-free/dairy-free pancakes recipes. Well, earlier this month I created a new recipe that I think you’ll love. It’s made of very few ingredients, and uses only whole, healthy ingredients. I experimented many times with these before finally settling on this recipe and have since made it at least a dozen times. I adore these pancakes – they’re perfect for this time of year!

Flourless Pumpkin Pancakes - Gluten-free, Dairy-free

I covered these with my healthy “Peanut Butter Chocolate Swirl”, pomegranate seeds, and cacao nibs.                Use your topping of choice. Talk about a beautiful, filling breakfast!

I wanted to find a flourless pancake that was truly flourless – no coconut flour, no almond flour, nothing. I used the famous 2-ingredient pancake recipe (you’ve probably seen it – it was an internet sensation and uses just eggs and banana) as inspiration and got to work. I came up with a recipe that is based on pumpkin, eggs, and flax seed. No oil or milk needed – these babies are super moist from the pumpkin and eggs. I added some fall spice and a little vanilla extract and voila! Just add your choice of topping (more on that below) and enjoy!

Flourless Pumpkin Pancakes - Gluten-free, Dairy-free

Top with whatever your heart desires!

Flourless Pumpkin Pancakes (Gluten-free, Dairy-free)
Makes 4 Pancakes (each 4 inches across)

1/3 Cup Pumpkin Puree
2 Eggs
2 TB Ground Flax Seed
1 tsp Pure Vanilla Extract
1/2 tsp Pumpkin Pie Spice
1/4 tsp Cinnamon
5 drops Vanilla Stevia or 1-2 tsp (or more) of your sweetener of preference
Sprinkle of Salt

Preheat your griddle to medium heat. Your pan/griddle needs to be HOT before you start cooking the pancakes.

Whisk all of the ingredients together in a medium mixing bowl until smooth.

Oil your griddle – I used olive oil spray. Coconut oil would also be fine.

Pour a small amount of your batter on the griddle to make small pancakes about 4 inches across. Let cook for 2-3 minutes until edges start to look done and the middle is full of bubbles (if you flip before this happens, they will stick). Flip and let cook 1-2 more minutes. Once they’re done, top with you’re favorite ingredients and enjoy!

Flourless Pumpkin Pancakes - Gluten-free, Dairy-free


– I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free) – some are watery than others, but they’ve all worked very well. However, if the batter does not seem liquidy enough, put just enough batter on your pan for one pancake to test it. Once it cooks, if it’s not to your liking, you may want to add a splash of nondairy milk, like unsweetened coconut or almond milk, to the rest of the batter.

– If you grind your own flax seed, make sure it is finely ground (like the flax seed meal you would find in the store).

– I have quadrupled the batter to make enough for breakfast for a week. Store them in the fridge or freezer then reheat in the morning. Easy!

– This takes 15 minutes start to finish so it’s simple to make on a weekday, but also luxurious and indulgent for weekends, especially long holiday weekends such as this one!

Flourless Pumpkin Pancakes - Gluten-free, Dairy-free Flourless Pumpkin Pancakes - Gluten-free, Dairy-free

Topping Suggestions:

My favorite way to top these so far have been with my healthy Chocolate ‘Frosting’ or Chocolate Peanut Butter Swirl, pomegranate seeds, and cacao nibs. I’ve also used fresh figs, assorted berries, a drizzle of coconut butter, and hemp seeds. I know they would also be delicious topped with chocolate chips, toasted walnuts or pecans, and raspberries! Other favorite ways include a layer of creamy nut butter topped with cacao nibs. My hubby loved them with pure maple syrup. Enjoy!

*This recipe is gluten-free, grain-free, dairy-free, nut-free, sugar-free (based on your sweetener preference), oil-free, and soy-free.*

– In case you’d like more information about the products I mention in this post: Vanilla Stevia – NuNaturals Nustevia Vanilla Alcohol Free Stevia Glass Bottle Liquid, 2-Ounce, Pure Vanilla Extract – Frontier Vanilla Extract Fair Trade Certified, 4-Ounce Bottle, Pumpkin Pie Spice – Frontier Pumpkin Pie Spice Salt-Free Blend, 1.92-Ounce Bottle, Cinnamon – Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container, Coconut Butter – Artisana 100% Organic Raw Coconut Butter — 16 oz.

This post was shared with Slightly Indulgent Tuesdays, Fat Tuesday, Waste Not Want Not Wednesday, Allergy-free Wednesday, Gluten-free Wednesday, Wellness Wednesday, Tasty Traditions, real Food Fridays, Gluten-free Fridays, Gluten-free Recipe Linky, The Weekend Re-treat.

Disclaimer: If you use the links in this post to purchase the products mentioned, Made to Glow receives a very small percentage, which goes towards the development of this site. That said, I only recommend products that I use myself or that I suggest to clients – thank you.

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  1. These look delicious! I can’t wait to try them :)
    Marianne recently posted…Spiced Holiday SmoothieMy Profile

  2. Oh Lord… These look incredible! Especially with the chocolate topping and pomegranate seeds. A feast for the eyes (and I’m sure the belly)!
    Brianne recently posted…Gratitude + my interview with Dr. LoMy Profile

  3. This is a fantastic recipe and photos, Alex! Thanks for sharing…and for making me all hungry for pancakes now. :)
    Carrie recently posted…Healthy Vegan Friday #71: Holiday FlavorsMy Profile

  4. Simple as that huh! Can’t get much easier and everyone get a healthy breakfast…well except for my family…they will not eat certain foods that I do under any circumstances if I can not bury the ingredients under something that they like.
    Margaret recently posted…Yummy Carrot and Potato SoupMy Profile

  5. Those look AMAZING! Pinned ya. I need to try this recipe STAT!
    Jo-Lynne Shane {Musings of a Housewife} recently posted…Weekly Menu Plan 12.08.13My Profile

  6. I just bought flax meal!!! This is happening :)
    GiGi Eats Celebrities recently posted…Michelle Bridges Kicked My Booty, & I Liked It!My Profile

  7. WOW, this looks amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from
    Cindy (Vegetarian Mamma) recently posted…#nutfree #glutenfree #review: @dontgonuts Soy ButterMy Profile

  8. I don’t eat anything made with flour, and it has been years since I had a pancake. So need to try this, pinning to my healthy eating board, thanks for once again sharing on Real Food Fridays. New party starts tonight at 7 central
    Joyce @ It’s Your Life recently posted…Strengthening the Core With PlanksMy Profile

  9. Great recipe. Saved and I am going to try it. I love pumpkin and have a lot of food allergies so haven’t been able to eat pancakes in a long time. But I should be able to eat these if I use an egg substitute which I have. Thanks so much for sharing. Visiting from Real Food Fridays Link Up
    Marla recently posted…“Too Much Sugar — A Healthy But Sweet Recipe!”My Profile

  10. These look wonderful! Thanks so much for sharing them on Waste Not Want Not Wednesday, I’m featuring them this week :)
    Danielle @ Poor and Gluten Free recently posted…How to Naturally Clean a Stainless Steel Pot {Cheap!}My Profile

  11. These looked incredible in your pics but when i made them, they cooked for 20 mins and still stuck to the pan with spray not to mention they looked undercooked. I followed the instructions,not sure what happened. Any ideas?

    • Hi Sarah, sorry to hear they stuck for you. I always make sure the pan is pre-heated all the way before putting any batter on them, but that the heat is not too high that it’s smoking (otherwise the outside will burn and the inside won’t cook as much) – a medium heat works well on my stove. Then, I let them cook until I see lots of bubbles come up in the batter. I gently run my spatula under the sides of the pancake. If it seems to be sticking at all, I leave them alone and cook longer before flipping – this seems to be really important – they need to be cooked well enough on the first side so that they stick together but not to the pan. The insides will be more moist than the traditional pancake due to the pumpkin and eggs (see the third picture in the post). I hope this helps! Please let me know if you have questions. I hope to do a video of this recipe very soon. Thank you for visiting and letting me know.

  12. Hi, just made these–they cook up best if you make them small–they need more time than regular pancakes to cook through. They are very flaxy-eggy and you may find you will want more maple syrup in them to counter that flax-y flavor. The texture is a little egg-like. I also baked a few of them on parchment paper in the oven and they turned out a great consistency. Baked them at 400 for about 14 minutes.

  13. Madison says:

    Hi! Am I able to freeze these?

  14. What are the containers used for this for the 21 day fix??

  15. Suzanne Tedeschi says:

    I cannot have flax seed because it rips my stomach apart. Would I need to alter anything to leave that out? Thanks!

    • Hi Suzanne, unfortunately this recipe needs the flax seed because it doesn’t have any flour in it. However, I’ve been experimenting with coconut flour and pumpkin and will let you know if I’m able to come up with a good recipe :) Sorry I can’t be more helpful! I really appreciate your comment.

  16. Christina says:

    Yes I could also Ike to know as well. What would the 21 day fix containers be please?


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