Pumpkin Coconut Pancakes
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
Servings: 10 pancakes
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
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
Serving: 1pancake | Calories: 184kcal | Carbohydrates: 10.1g | Protein: 5.8g | Fat: 12.8g | Saturated Fat: 5.3g | Sodium: 154.1mg | Fiber: 3.2g | Sugar: 3.8g