Flourless Pumpkin Pancakes

Ingredients

• Pumpkin Puree1/2 cup (100 g)
• Egg1 count (55 g)
• Egg White1 count (40 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   If you don't have pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil for 15-20 minutes until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

2. 2

   Step 2

   In a bowl or blender cup place all the ingredients and mix well or blitz.

3. 3

   Step 3

   Optional: Add a pinch of baking powder.

4. 4

   Step 4

   Separately, preheat a non-stick pan over medium heat. If you don't have one, add a little oil or butter to the pan and spread.

5. 5

   Step 5

   Once heated, divide the batter into 3-4 servings and add to the pan.

6. 6

   Step 6

   Cook for 2-3 minutes per side and flip.

7. 7

   Step 7

   Serve on a plate.

8. 8

   Step 8

   Remember that you can use stevia or the sweetener of your choice, such as monk fruit, xylitol, sucralose, erythritol, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Flourless Pumpkin Pancakes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.