Description
These pumpkin pancakes are a healthy, delicious breakfast full of protein, fiber & warm pumpkin spice. It’s a simple recipe using easy to find ingredients.
Ingredients
Scale
- 1/4 cup plus 3 tablespoons coconut flour (49 grams)
- 1/4 cup tapioca flour (30 grams)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- pinch Celtic sea salt
- 3 large eggs, organic pastured
- 3/4 cup organic pumpkin puree canned (195 grams)
- 2/3 cup full fat canned coconut milk*
- 1/4 cup pure maple syrup, plus more for serving if desired
- 1 teaspoon pure vanilla extract
- coconut oil to grease the pan
Instructions
- In a small bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt. Mix until evenly combined.
- In a large mixing bowl, using a fork gently beat the eggs. Add pumpkin puree, coconut milk, maple syrup and vanilla. Mix until evenly combined.
- Add the flour mixture into the pumpkin mixture until fully combined – the batter will be thick.
- Heat a griddle or frying pan on med low heat and grease well with coconut oil. Using a 1/4 cup measuring cup or large spoon, scoop about 1/4 cup of batter for each pancake and gently spread out each one to about 3 inches in diameter.
- Cook on low to medium until the first side is just firm enough to flip and golden brown 4-5 minutes.**
- Flip and cook the second side 3-4 minutes until golden brown.
- Repeat, coating the pan with coconut oil, cooking the pancakes in batches until all the batter is used up, adjusting the heat if necessary.
- Serve with butter or more maple syrup if desired. Enjoy!
Notes
*If your coconut milk is separated, place the can into a pot of hot water. Heat on low heat until warm. Shake well to mix evenly before measuring.
**If your pancakes are browning too slowly raise temperature, if they are browning too quickly lower temperature. On my stove I switch back and forth between low and medium low. Adjust as needed to avoid burning and allow the middle of the pancakes to cook through.
Nutrition information is without additional maple syrup or butter.
Recipe adapted from paleorunningmomma.com.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Pan Fry
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free