‘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.
- 1/4 cup coconut flour
- 4 pastured eggs
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 TBS raw honey
- Mix flour and eggs in a medium-sized bowl and blend well.
- Add all other ingredients, mix and let sit for at least 5 minutes.
- Check for clumps and break up with a fork.
- Heat and grease griddle with butter or coconut oil.
- Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results.
- Cook about 2 minutes on each side or until golden brown.
- Serve with maple syrup or homemade whipped cream (dairy or coconut milk).
Enjoy!
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Great use of coconut flour. The pumpkin certainly lends well to how thirsty coconut flour gets! Looks delicious.
Thank you, Amy!
Yummo!!! I cannot wait to try these. I still haven’t stocked up on pumpkin yet. Will do it next grocery trip!
Wonder how this would work with waffles?
I’m not sure, Billie! I’ll try it tomorrow and let you know!
I’m making these now and was wondering what the consistency should be. I did halve the recipe tho.
Like applesauce is the best way I can describe it. There should be no clumps in the batter and it should be smooth.
I can have egg yolk but not whites…any suggestions on making these? They sound so good!
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.
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!
Yay! I am so glad you liked them!!!
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
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.
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.
None of the recipes give what a serving is?
Are you looking for nutrition info or how many servings the recipe makes?