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    Home ยป Diet ยป Paleo ยป Coconut Flour Pumpkin Pancakes

    Coconut Flour Pumpkin Pancakes

    Published: Sep 30, 2019 ยท Modified: Dec 21, 2021 by Monica Stevens Le ยท 18 Comments

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    a stack of coconut flour pumpkin pancakes on a plate with butter on top
    pumpkin pancakes on a white plate with butter on top and a fork

    These fluffy coconut flour pumpkin pancakes are incredibly delicious and very lightly and naturally sweetened with dates! It is the perfect paleo breakfast that should be enjoyed year round, and they are gluten free, dairy free, low carb and paleo.

    Coconut Flour Pumpkin Pancakes stacked on a white plate with walnuts

    Why these pumpkin pancakes are the best

    • Low maintenance: After the dates soak, you'll have the batter ready in just a few minutes!
    • They keep well in the refrigerator for a few days.
    • They taste fabulous plain or topped off with your favorite fix-ins.
    • You only need 1/4 cup of coconut flour for the whole recipe.
    • The recipe can easily be doubled or tripled if you'd like to feed more people!

    Look here. This recipe has been a long time coming! It took me 3 days and 5 tries to perfect this recipe and boy was it a journey.

    I tried using maple syrup, honey, almond flour, coconut oil and a bunch of other ingredients that didn’t make it to the final list.

    I’m actually very excited about the results. I was able to figure out how to very lightly [naturally] sweeten the pumpkin pancakes with dates… awesome, right? ๐Ÿ™‚

    Coconut Flour Pumpkin Pancakes stacked on a white plate with butter and maple syrup

    Are these paleo pumpkin pancakes low carb?

    Hell yes, they are!

    I intentionally didn’t make these pancakes sweet because I want them to be something low carb and low sugar that can be thoroughly enjoyed for breakfast…

    without giving in to those sugar cravings.

    However, if you do feel so inclined, you are more than welcome to pour a fountain of pure maple syrup over the top of these paleo pumpkin pancakes. I won’t bat an eye.

    How to make coconut flour pumpkin pancakes

    Combine the wet ingredients: in the bowl of a high speed blender or food processor until smooth. Set aside.

    Sift the dry ingredients into a large mixing bowl.

    Slowly pour the wet ingredients into the dry and gently mix together. Make sure you get most of the coconut flour clumps out but do not over mix!

    Cook the pancakes: Heat up a large frying pan or griddle on medium-low heat and grease well with oil. Pour 1/4 cup of batter at a time into a pancake shape.

    ingredients for pumpkin pancakes in a blender and bowl

    Cook over medium low heat until the first side is a deep golden brown (about 2-3 minutes). Flip and cook the second side the same amount of time. Repeat with the rest of the batter, making sure to re-grease the pan each time.

    Transfer to cool on a wire rack for 10-15 minutes before serving.

    Top off with grass-fed butter or ghee and pure maple syrup. They will keep in an airtight container for up to one week in the refrigerator.

    ingredients for coconut flour pumpkin pancakes in a bowl

    I have some advice I need to bestow upon you.

    Stock up on your favorite cans of pumpkin so you can enjoy this recipe year round.

    It doesn’t need to be saved solely for the Fall and Winter seasons.

    Pumpkin flavors are absolutely delicious, and there is absolutely no rhyme or reason you cannot enjoy these fabulous coconut flour pumpkin pancakes any day of the year.

    I always stock up on canned pumpkin. Otherwise, my anxiety would kick into high gear, let’s be honest.

    What’s not to love? The flavors make me feel warm and cozy on the inside. Magical, huh? I think so!

    Maple syrup pouring over pumpkin pancakes

    What can I put on top of these pancakes?

    If you’re into the idea of eating low carb, low sugar, healthy and coconut flour pumpkin pancakes all week long, I’ve got you!

    The whole family will love them, and you may wish you had made a double or triple batch. Try out the recipe and if you are a fan, be sure to double it up next time around.

    Oh, and feel free to top off a stack of these pancakes with:

    • Grass-fed butter or ghee
    • Walnuts or pecans
    • Homemade coconut whipped cream
    • Maple syrup
    • An extra dusting of cinnamon
    • Ice cream (can you say DESSERT?!)

    Enjoy! ๐Ÿ˜‰

    More fabulous and healthy pumpkin recipes like this:

    Easy Paleo Pumpkin Bread

    The Best Paleo Pumpkin Chili

    Vegan Pumpkin Pie Overnight Oats

    Easy Vegan Pumpkin Soup

    No Bake Vegan Pumpkin Cheesecake

    Easy Paleo Pumpkin Pancakes recipe that’s absolutely to die for! These paleo pancakes are sweetened lightly with dates and are just the perfect amount of fluffiness. Low carb paleo pancakes. Low carb pumpkin recipes. Coconut flour paleo pancakes. Coconut flour pumpkin pancakes. Healthy pumpkin pancakes. Paleo pumpkin recipes. Gluten free pumpkin recipes. Paleo pumpkin breakfasts. Best paleo pancakes. Easy paleo pumpkin pancakes.

    Coconut Flour Pumpkin Pancakes

    These fluffy coconut flour pumpkin pancakes are incredibly fluffy and very lightly [and naturally] sweetened with dates! Can you believe it? The perfect go to paleo breakfast that should be enjoyed year round!
    4.70 from 10 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 2
    Course: Breakfast
    Cuisine: American
    Keyword: gluten-free pancakes, healthy pancakes, pumpkin pancakes
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 324kcal
    Author: Monica Stevens Le

    Ingredients

    • 1/2 cup canned pumpkin
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 3 Medjool dates soaked in water for 20 minutes and drained
    • 1/2 cup canned coconut milk
    • 1/4 cup coconut flour
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 1/4 teaspoon sea salt

    Instructions

    • In the bowl of a high speed blender or food processor, thoroughly combine the wet ingredients until smooth. Set aside.
    • Sift the dry ingredients into a large mixing bowl.
    • Slowly pour the wet ingredients into the dry and gently mix together. Make sure you get most of the coconut flour clumps out but do not over mix!
    • Heat up a large frying pan or griddle on medium-low heat and grease well with coconut oil or ghee. Pour 1/4 cup of batter at a time into a pancake shape.
    • Cook over medium low heat until the first side is a deep golden brown (about 2-3 minutes). Flip and cook the second side the same amount of time. Repeat with the rest of the batter, making sure to re-grease the pan each time.
    • Transfer to cool on a wire rack for 10-15 minutes before serving.
    • Top off with grassfed butter or ghee and pure maple syrup. They will keep in an airtight container for up to one week in the refrigerator.

    Notes

    Feel free to top off a stack of these pancakes with:
    • Grass-fed butter or ghee
    • Walnuts or pecans
    • Homemade coconut whipped cream
    • Maple syrup
    • An extra dusting of cinnamon
    • Ice cream (can you say DESSERT?!)

    Nutrition

    Calories: 324kcal | Carbohydrates: 30g | Protein: 16g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 323mg | Sodium: 125mg | Potassium: 70mg | Fiber: 14g | Sugar: 14g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Luca says

      October 15, 2019 at 11:12 pm

      Can I make this recipe egg free and flax/chia egg free? Maybe by addinf mure pumpkin?

      Reply
      • Monica Stevens Le says

        October 17, 2019 at 11:13 am

        I honestly don't know. So you don't want to use eggs OR flax/chia seeds either?

        Reply
    2. Brittany says

      October 06, 2019 at 6:00 am

      These pumpkin pancakes look wonderful and I want to try this recipe out! Instead of canned coconut milk, can I substitute with unsweetened coconut milk?

      Reply
      • Monica Stevens Le says

        October 07, 2019 at 10:04 am

        As in a carton? I'd recommend using something very fatty... at least 7 grams of fat.

        Reply
    3. Sabrina says

      October 17, 2018 at 11:36 pm

      Looks lovely, can I replace eggs with flax/chea/applesauce?

      Reply
      • The Movement Menu says

        October 18, 2018 at 9:19 am

        You can!

        Reply
    4. Kristina says

      January 12, 2018 at 3:22 pm

      I've just made them with buckwheat flour. Sooo good! Thank you for the recipe!!! I am in heaven)

      Reply
      • The Movement Menu says

        January 13, 2018 at 10:50 am

        That's so good to know... did you do a direct substitution? I love buckwheat flour!

        Reply
        • Kristina says

          January 20, 2018 at 12:07 am

          First time, I doubled the amount and made thick pancakes , second time, I used the same amount of flour- 1/4 cup, and they turned out thinner, but delicious both times!!!))) Thank YOU!!!

          Reply
          • The Movement Menu says

            January 20, 2018 at 10:12 am

            Hi Kristina, this sounds awesome. I'm so happy to hear you enjoyed them. I LOVE these pancakes!

            Reply
    5. Jenna says

      October 10, 2017 at 9:13 am

      Mmmmmmmm. I wasn't hungry until I saw these gorgeous pumpkin pancakes. Good healthy pancake recipes are so hard. Pinned to try this weekend.

      Reply
      • The Movement Menu says

        October 10, 2017 at 11:57 am

        Please do... ๐Ÿ™‚ and lemme know what you think!

        Reply
    6. Sarah @ Champagne Tastes says

      October 03, 2017 at 2:39 pm

      These are SOOOO pretty!!!

      Reply
      • The Movement Menu says

        October 03, 2017 at 2:57 pm

        Thank you so much!!

        Reply
    7. Elaine says

      October 03, 2017 at 10:45 am

      These pancakes are absolutely splendid~ I like how you built the layers and how they look in the end. Definitely something every chef needs to have in her portfolio!

      Reply
      • The Movement Menu says

        October 03, 2017 at 11:10 am

        Thanks for the compliment, you're so awesome!!! And yes, the stack is amazing... delish! ๐Ÿ™‚

        Reply
    8. choosingchia says

      October 02, 2017 at 4:42 pm

      These look so yummy! Perfect for October!

      Reply
      • The Movement Menu says

        October 02, 2017 at 5:36 pm

        Exactly!!! Or year round ๐Ÿ˜‰

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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