Pumpkin Coconut Flour Pancakes
Pumpkin Coconut Flour Pancakes are a healthy and fun way to celebrate pumpkin season! An update to my most popular recipe to date Coconut Flour Pancakes. A fun way to stack, drizzle and eat but stick to healthy eating! Paleo, Gluten & Dairy Free
Servings 2 servings
Calories 270kcal
Ingredients
- 3 eggs
- ½ cup egg whites
- ½ cup pumpkin canned not pumpkin pie filling
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- garnish: pumpkin seeds
- syrup: creamy almond butter or nut butter
Instructions
- Blend all ingredients in a blender (eggs, egg whites, pumpkin, pumpkin spice, maple syrup, coconut flour.)
- Heat a greased griddle or large skillet on low to medium heat. You can use egg rings or just free hand them. I used these egg rings and added ¼ cup batter to each ring. I set a timer and removed the egg ring after 1 minute, then flipped them after two minutes. Flip pancake when almost completely set.
- See notes for tips
Notes
I found this recipe worked the best with extreme patience and low heat. Each set of pancakes takes about 2-3 minutes on low heat.
Make sure to grease your skillet with cooking spray in between each set. I also recommend greasing the egg rings in between each set. I had three egg rings so one set was a set of three pancakes. Basically, anytime you refill the egg ring, grease it before.
Nutrition
Serving: 3-4 pancakes or half the recipe | Calories: 270kcal | Carbohydrates: 26g | Protein: 18g | Fat: 10g