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!
Servings 2
Calories 324kcal
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