Flourless Paleo Pumpkin Coconut Pancakes made with almond butter, coconut flour and bananas, these thick, cake-like pancakes are sure to win everyone over! Gluten Free + Paleo + Low Calorie
I can’t believe Thanksgiving is next week already. This year has zipped by like no other. Honestly, I am really grateful it has gone by so quickly because it has been a no-good, rotten year. I want this year over with and behind me.
I also want the toxic people out of my life who have not supported me in my fight to regaining my health. If there’s one thing I learned during my 80 pound weight loss, it’s that you will have haters along the way. People, who for whatever reason, are unhappy with themselves and take it out on others. All I have to say is if you can’t play nice, leave the playground and go play with your unhappy self. But enough of that rant.
Last Thanksgiving I was suffering with unbearable ankle pain that went undiagnosed by 3 orthopedic surgeons. They didn’t know it at the time, but I had a stress fracture. That stress fracture kicked off a year of medical ups and downs. Now a year later, I feel like things have come full circle and this is my closure. Time to be thankful, pray and move forward.
Something I am thankful for is you guys. Your continued support and love has been amazing! These last few months have been hard and you’ve given me a lot of love with your emails, texts, tweets and comments. If only you lived closer, I would repay you with good food. You know I have dreams of having all my closest virtual friends over for brunch. Everyone is eating, laughing and having a good time. Corny right?
But if you were here brunching with me, I’d be serving you these flourless, cake-like pancakes stuffed with nut butter and coconut. Until we have that brunch date, grab your spatula and get ready to make the best pancakes of your life.
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Pumpkin Coconut Pancakes
Add bananas, almond butter, oil, egg whites and almond extract to food processor.
Process until bananas combine smooth with other ingredients.
Add remaining ingredients and mix to combine. Do not over mix.
Heat a skillet to medium-low heat and spray with cooking spray.
Add batter to skillet by scooping 2 heaping spoonfuls of batter to form a pancake.
Cook 5 minutes until pancakes set up.
Carefully flip and cook another 3-4 minutes. They will be fragile due to the coconut flour.
Remove form the skillet and place on a wire rack while you cook the remaining batter.
Top with your favorite pancake toppings to enjoy!
Recipe NotesMakes 10 pancakes, 184 calories each
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What I Used For The Recipe
What has come full circle for you this year? What is one thing you’re thankful for?