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

Course Breakfast

Cuisine American

Keyword coconut flour pancakes, pumpkin pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 266kcal

Author Kelli Shallal MPH RD

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