I hope you enjoyed the Week of Fall Pumpkin Recipes. I thoroughly enjoyed making and testing all of them for you guys!
The one I have for you today is beyond serious. I almost didn’t want to share it. I mean you guys this one is so so good! You’re gonna need to make it this weekend, but I have to confess one thing first. I don’t like coconut. I feel like the flavor always overpowers other ingredients. It’s too overbearing for me. For months, I’ve tried making recipes with coconut flour and even made a few other blogger’s recipes to see if I was doing something wrong. Nope, wasn’t me and still no winners. Nothing I made was mild enough for me. But these pancakes…oh my…OMG.
The good news is I’ve done all the work for you because now I’ve confirmed for you that these pumpkin coconut pancakes don’t have the coconut blasting taste (for those of you like me). If anything, they taste like almond butter with a hint of pumpkin and coconut. I really struck gold with these. They’re truly the perfect balance of flavors.
I have another confession. Of all the pumpkin recipes this week, this one by far is my favorite. I don’t even like pancakes. If you read my Wednesday posts with my eats, you know I’m usually an eggs for breakfast kinda girl. Pancakes, french toast, waffles are just not my thing. Every once in awhile I will make pancakes and it’s usually for dinner.
These pancakes are dense, buttery and melt in your mouth creamy. You wouldn’t even know they’re healthy. They’re also Paleo friendly too.
Now if you will excuse me, I have some pancakes to finish eating. Enjoy and have a great day!
- ½ cup pumpkin puree
- ½ cup almond butter
- ¼ cup coconut oil
- ½ cup coconut flour
- 2 ripe bananas
- 5 egg whites
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- dash of sea salt
- ½ tbsp pumpkin pie spice
- ½ tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- Add bananas, almond butter, oil, egg whites & vanilla to food processor
- Process until bananas combine well with other ingredients
- Add remaining ingredients & mix to combine (do not over mix)
- Heat a skillet to medium-low heat & spray with cooking spray
- Add batter to skillet about 2 heaping spoonfuls of batter
- Cook 5 minutes until setup
- Carefully flip and cook another 3-4 minutes
- Top with your favorite pancake toppings to enjoy
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