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Low-Carb, Gluten-Free Pancakes

 Try this delicoius gluten-free recipe for pancakes using our Pumpkin Seed Flour!


  • 1/2 Cup Pumpkin Seed Flour
  • 4 oz. cream cheese, softened
  • 4 large eggs (or vegan egg)
  • 1 tsp. lemon zest
  • Butter, for frying and serving



  1. In a medium bowl, whisk together pumpkin seed flour, cream cheese, eggs, and lemon zest until smooth. 
  2. In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Pour in about 3 tablespoons of batter and cook until golden, 2 minutes. 
  3. Flip and cook 2 minutes more. 
  4. Transfer to a plate and repeat with remaining batter.
  5. Serve topped with butter.

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1 comment

  • These were great. I used a bit of liquid stevia and vanilla instead of lemon zest. My hubby loved them. They taste so buttery. ❤️❤️


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