These Coconut Flour Pumpkin Pancakes are fluffy, flavorful, and perfect for breakfast! Made with coconut flour and pumpkin puree, they have a lovely autumn vibe.
They’re great for a cozy morning, and the pumpkin makes them taste like fall in a bite! I love topping mine with a drizzle of maple syrup for a sweet treat. Yum! 🍁
Key Ingredients & Substitutions
Coconut Flour: This is the star ingredient! It’s gluten-free and adds a lovely flavor. Since it absorbs a lot of liquid, you can’t swap it in equal amounts for regular flour. If you don’t have coconut flour, you can use almond flour, but the texture will differ slightly.
Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling. If you don’t have pumpkin, mashed bananas or applesauce works as a great substitute, making for a different flavor but still delicious!
Almond Milk: Any milk can be used here! If you want it dairy-free, stick with almond, coconut, or soy milk. If you prefer dairy, regular milk or buttermilk can work just fine.
Maple Syrup: It adds a natural sweetness. If you’re looking for a sugar-free option, try using stevia or another sweetener of your choice.
How Do I Achieve the Perfect Pancake Flip?
Flipping pancakes can be tricky, but here’s how to do it right! The key is to check a few signs to know when they’re ready. Wait until you see bubbles forming on the surface and the edges look a bit set.
- Use a large spatula to carefully slide under the pancake, lifting slightly to see if it’s golden brown.
- Once it looks good, confidently flip it! Cook the other side until it’s golden too, around 2-3 minutes.
- If your pancakes are thicker, you may need to lower the heat a bit to ensure they cook through without burning.
Practice makes perfect, so don’t worry if a few pancakes don’t turn out perfectly at first! You’ll get the hang of it in no time!
Coconut Flour Pumpkin Pancakes
Ingredients:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 3 large eggs
- 1/4 cup pumpkin puree
- 1/4 cup unsweetened almond milk (or other milk of choice)
- 1 tablespoon maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- Coconut oil or butter, for cooking
- Optional toppings: sliced banana, chopped pecans, additional maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook. In total, you should be able to enjoy your delicious pancakes in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium mixing bowl, take your coconut flour, baking powder, cinnamon, nutmeg, and salt. Whisk them together until everything is mixed well. This helps to evenly distribute the baking powder for fluffier pancakes.
2. Mix the Wet Ingredients:
In another bowl, beat the eggs. Then, add in the pumpkin puree, almond milk, maple syrup, and vanilla extract. Mix everything together until it’s nice and smooth. This is where all that wonderful pumpkin flavor comes from!
3. Combine the Mixtures:
Slowly add the dry ingredient mix into the wet mixture, stirring gently until completely combined. The batter will be quite thick. Let it sit for about 3-5 minutes to thicken a little more, making it easier to cook.
4. Heat the Skillet:
Grab a non-stick skillet or griddle and heat it over medium-low heat. Brush the surface lightly with coconut oil or butter to prevent sticking.
5. Cook the Pancakes:
Spoon about 2-3 tablespoons of the batter for each pancake onto the skillet. Gently spread it out to form round pancakes. Cook them for about 3-4 minutes or until you see the edges setting and bubbles forming on top. Carefully flip each pancake and cook for another 2-3 minutes until they’re golden brown.
6. Keep Them Warm:
Once cooked, transfer the pancakes to a plate and cover them lightly to keep warm. Repeat the process with the remaining batter.
7. Serve and Enjoy:
Stack your pancakes on a plate. Feel free to top them with sliced banana, chopped pecans, and a delicious drizzle of maple syrup. Now you’re all set to enjoy a lovely breakfast!
Enjoy your warm, fluffy Coconut Flour Pumpkin Pancakes—the perfect fall breakfast treat!
Can I Use Regular Flour Instead of Coconut Flour?
No, coconut flour absorbs more liquid than regular flour, so you’ll need a different recipe if you want to use all-purpose flour. If you have almond flour on hand, that can be a better substitute, but adjust the liquid ratios accordingly.
How Should I Store Leftover Pancakes?
You can store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
Can I Make the Batter Ahead of Time?
Yes! You can make the batter a few hours in advance and keep it in the fridge. Just be sure to stir it well before cooking, as it may thicken up due to the coconut flour absorbing moisture.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can use mashed bananas, applesauce, or even sweet potato puree as an alternative. Each will give a unique flavor but will work well in the recipes.
