Pumpkin Coconut Pancakes

5 from 1 vote

Pumpkin Coconut Pancakes made with coconut flour, nut butter, pumpkin and bananas! These thick, cake-like pancakes are perfect for a hearty fall breakfast. The BEST coconut flour pumpkin pancakes ever! Gluten Free + Paleo + Low Calorie

Prep Time5

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 184kcal

Author: Megan Olson

Ingredients

1/2 cup pumpkin puree
1/2 cup almond butter creamy (I like the Target brand)
1/4 cup coconut oil melted
1/2 cup coconut flour
2 bananas very ripe
5 egg whites
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon sea salt
1/2 tablespoon pumpkin pie spice
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

US Customary - Metric

Instructions

Add bananas, almond butter, melted coconut oil, egg whites and almond extract to a food processor. Process until bananas combine smooth with other ingredients. Add the remaining ingredients and process to combine. Do not over process.
Heat a medium skillet to medium-low heat and spray with cooking spray or heat a nonstick electric griddle. Add the batter to skillet by scooping the batter with a 1/4 cup measuring cup and placing on the skillet. 1/4 cup makes 1 pancake.
Cook 5 minutes until the pancake set up. They will take longer than whole grain pancakes due to the coconut flour so be patient. Carefully flip and cook another 3-4 minutes until completely set. 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. Enjoy immediately or keep in the refrigerator up to 7 days.

Video

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Measure properly for gluten free baking.

Nutrition