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.
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? 🙂
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.
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.
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!
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! 😉
More fabulous and healthy pumpkin recipes like this:
Vegan Pumpkin Pie Overnight Oats
No Bake Vegan Pumpkin Cheesecake
Coconut Flour Pumpkin Pancakes
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
- 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
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.
Can I make this recipe egg free and flax/chia egg free? Maybe by addinf mure pumpkin?
I honestly don't know. So you don't want to use eggs OR flax/chia seeds either?
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?
As in a carton? I'd recommend using something very fatty... at least 7 grams of fat.
Looks lovely, can I replace eggs with flax/chea/applesauce?
You can!
I've just made them with buckwheat flour. Sooo good! Thank you for the recipe!!! I am in heaven)
That's so good to know... did you do a direct substitution? I love buckwheat flour!
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!!!
Hi Kristina, this sounds awesome. I'm so happy to hear you enjoyed them. I LOVE these pancakes!
Mmmmmmmm. I wasn't hungry until I saw these gorgeous pumpkin pancakes. Good healthy pancake recipes are so hard. Pinned to try this weekend.
Please do... 🙂 and lemme know what you think!
These are SOOOO pretty!!!
Thank you so much!!
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!
Thanks for the compliment, you're so awesome!!! And yes, the stack is amazing... delish! 🙂
These look so yummy! Perfect for October!
Exactly!!! Or year round 😉