Who’s ready for pancakes? How about thick, fluffy and perfectly sweet Paleo Pumpkin Coconut Pancakes that are dairy-free, gluten-free, grain-free and delicious?
I have a love-hate relationship with pancakes. For most of my life, pancakes made me sick. Refined flour, sugar and syrup hurt my head and stomach, so I learned to avoid them.
It wasn’t until recently that I braved making a Paleo breakfast pancake, and you know what I discovered? Paleo pancakes are delicious and don’t leave my tummy churning. Packed with protein and healthy fats, you can get a big nutritional punch with a healthy stack of Paleo pancakes—and these Pumpkin Coconut Pancakes will give you just that!
Made in under 10 minutes with a few simple (and healthy) ingredients like eggs, coconut milk, pumpkin, coconut flour and cinnamon, they’re exactly the thing you need to start your day!
To make the pancakes, simply combine the wet ingredients in a bowl and sift the dry ingredients together in a separate bowl. Then fold the dry batter into the wet batter and bake. Because they’re made with coconut flour, they are more difficult to flip. Let them cook 5 minutes or more until they bubble. This takes patience, but will set them up for easy flipping and you will get to enjoy some very thick and delicious pancakes!
Coconut Flour Pumpkin Pancakes
- 3 large eggs
- ½ cup unsweetened coconut milk
- ½ t vanilla extract
- 1 T maple syrup
- ½ cup canned pumpkin
- 3 T coconut flour
- ½ t cinnamon
- ½ t baking soda
- ¼ t salt
- Coconut oil for greasing
- Preheat a grill pan over medium heat and grease with coconut oil.
- In a large bowl, combine eggs, coconut milk, vanilla, maple syrup and pumpkin. Mix well to combine.
- In a separate smaller bowl, combine coconut flour, cinnamon, baking soda and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly.
- Slowly fold the flour mixture into the wet mixture to combine. Do not overmix.
- Place ¼ cup of the batter on the preheated grill pan to form a pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned.
- Transfer pancakes to a cooling rack and repeat the process for the remaining batter.
- Keep pancakes in the refrigerator up to one week or in the freezer up to a month.
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