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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 Dairy Free, Gluten Free, Paleo, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 270kcal
Author Kelli Shallal MPH RD

Ingredients

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