• Pumpkin Pie Coconut Flour Pancakes

    by  • September 12, 2013 • Breakfast, coconut flour, Grain-Free, Pancakes, Recipes • 27 Comments

    facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

    PumpkinPieCoconutFlourPancakes

     

    ‘Tis the season for pumpkin everything! I thought I would start out my pumpkin recipe posting with a delicious recipe for pumpkin pie coconut flour pancakes. They’re grain-free, gluten-free, and paleo friendly. These are really good! They are fluffy and taste like pumpkin pie! The recipe makes 12, 2-inch pancakes and can easily be doubled. 

    You can use fresh pumpkin puree but I didn’t have any so I used organic canned pumpkin puree. This brand comes in a BPA-free can. Here is a super easy recipe for making fresh pumpkin puree in the crock pot!

    Pumpkin pie spice (learn to make it here) and vanilla (learn to make it here) are what really make these pancakes taste like pumpkin pie! Coconut flour is a great option for those who are grain-free, gluten-free or who just want something a little different! Topped with a little whipped cream and extra pumpkin pie spice makes it even better! You can use coconut cream if you’re dairy-free. Mine are topped with maple syrup! I like to sweeten the pancakes with raw honey as well as the whipped cream, or use coconut sugar, evaporated cane juice, or sucanat

    *Click on the links in the above paragraph to see where to purchase ingredients online.

    Pumpkin Pie Coconut Flour Pancakes
    Yields 12
    Write a review
    Print
    Ingredients
    1. 1/4 cup coconut flour
    2. 4 pastured eggs
    3. 1/4 cup pumpkin puree
    4. 1 tsp vanilla extract
    5. 1 tsp pumpkin pie spice
    6. 1 TBS raw honey
    Instructions
    1. Mix flour and eggs in a medium-sized bowl and blend well.
    2. Add all other ingredients, mix and let sit for at least 5 minutes.
    3. Check for clumps and break up with a fork.
    4. Heat and grease griddle with butter or coconut oil.
    5. Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results.
    6. Cook about 2 minutes on each side or until golden brown.
    7. Serve with maple syrup or homemade whipped cream (dairy or coconut milk).
    Real Food Outlaws http://realfoodoutlaws.com/
    What’s your favorite way to enjoy pumpkin?

    Enjoy!

     *This post contains affiliate links. Clicking on this links does not cost you anything but purchases made through these links provide me with a small commission. This helps me very much! Thank you for your support!

    SarahPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. INTELLECTUAL PROPERTY DISCLAIMER: All recipes posted on this blog are either my original recipes or modified from other recipes. Proper credit is given to the original author if a recipe was inspired elsewhere. All recipes, either DIY or food are the Intellectual Property of Real Food Outlaws and my product company, 90210 Organics. They must be properly credited if used on any other webpage other than my own. They are intended for personal use only and are not for resale. If you have any questions, just ask. Thank you for your cooperation. View all disclaimers here: http://www.realfoodoutlaws.com/disclaimer/

    About

    Sarah is a crunchy, Eco-chic wife, homeschooling mama to four lively children, and real food blogger at Real Food Outlaws. She is also an herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She's a Certified Health Coach, Natural Living Consultant and Essential Oil Connoisseur. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).

    http://www.realfoodoutlaws.com

    27 Responses to Pumpkin Pie Coconut Flour Pancakes

    1. September 16, 2013 at 2:10 pm

      Great use of coconut flour. The pumpkin certainly lends well to how thirsty coconut flour gets! Looks delicious.

    2. Susan
      September 16, 2013 at 11:49 pm

      Yummo!!! I cannot wait to try these. I still haven’t stocked up on pumpkin yet. Will do it next grocery trip!

    3. Billie
      September 22, 2013 at 11:54 am

      Wonder how this would work with waffles?

      • September 22, 2013 at 12:41 pm

        I’m not sure, Billie! I’ll try it tomorrow and let you know!

    4. Stephanie
      September 24, 2013 at 9:46 am

      I’m making these now and was wondering what the consistency should be. I did halve the recipe tho.

      • September 24, 2013 at 10:05 am

        Like applesauce is the best way I can describe it. There should be no clumps in the batter and it should be smooth.

    5. Pingback: CSA for September 24th! « Aagaard Farms of Brandon

    6. Pingback: Things I Love from September | The Nourished Life

    7. Rachel
      September 30, 2013 at 6:04 pm

      I can have egg yolk but not whites…any suggestions on making these? They sound so good!

      • September 30, 2013 at 9:10 pm

        Rachel, you could try it with just the yolks. Maybe add a couple more? Or, you could add a little coconut milk to add some moisture.

    8. Pingback: Top 25 Paleo Pumpkin Recipes | Primally Inspired

    9. Pingback: Real Food Recipe Roundup

    10. October 4, 2013 at 6:04 pm

      Made these tonight and they ROCKED!!!! Thanks for the recipe mama! We doubled it and ate them UP! served with pumpkin pie smoothie and bacon! Yum yum!

    11. Pingback: 50 mostly grain-free Pumkin Recipes | De Voedzame KeukenDe Voedzame Keuken

    12. Pingback: Weekly Real Food Meal Plan 10/28 | Real Food Outlaws

    13. Pingback: Six interesting and healthy ways to enjoy pumpkin this season | Whittlesey Natural Health

    14. Pingback: Hashimoto’s hypothyroidism diet: Six interesting and healthy ways to enjoy pumpkin this season

    15. Irina Savossina
      November 26, 2013 at 1:41 am

      Hello there, The Pumpkin ice cream looks delicious but I dont know how to make cocount cream.. I hope to hear from you soon Thank you for your time Irina

      • November 26, 2013 at 9:01 am

        Hi Irina, There is a link to where you can purchase coconut cream in the post itself. Alternatively, you can chill coconut milk and then skim the cream off the top.

    16. Pingback: Farm to Table Holiday Recipe Roundup | Real Food Outlaws

    17. Elaine
      November 28, 2013 at 8:27 am

      These sound really yummy. I think these will be our breakfast today w/ some herbed eggs.
      As for my favorite way to enjoy pumpkin… just about any way…. smoothies ingredient, muffins, pie, cake. I can’t think of any time I haven’t like the pumpkin recipe.
      Thank you.

    18. Pingback: 10 Ridiculous Supermarket Products That Are Better Homemade

    19. Pingback: Recipe Index | AngelaSphere.com

    20. Pingback: Best Paleo Coconut Flour Pancakes Recipes

    21. Pingback: Six interesting and healthy ways to enjoy pumpkin this season | Dr. Ruscio

    Leave a Reply