Healthy, easy, pumpkin pancakes, made with coconut flour. They are naturally grain-fee, gluten-free and paleo. Most of all, they are 100% delicious!
- 3 tablespoons coconut flour (do not pack it; lightly spoon to measure)
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs (best if they are room temperature)
- 1/2 cup canned, unsweetened pumpkin puree
- 1/2 cup nondairy milk (I used almond milk)
- 1 tablespoon pure maple syrup
- 1 tablespoon virgin coconut oil, melted, plus more for greasing griddle
- 1/2 teaspoon vanilla extract
- Optional maple syrup, toasted walnuts
- Preheat a griddle (or a cast iron skillet, set over medium heat).
- In a small bowl or cup, whisk together the coconut flour, pie spice, baking soda and salt.
- In a medium bowl, whisk the eggs, pumpkin puree, milk, maple syrup and vanilla until well-blended. Whisk in coconut oil LAST.
- Add the coconut flour mixture, whisking until blended. Let stand for 1 minute (batter will thicken). If the batter looks thicker than regular pancake batter add a little bit more milk.
- Lightly grease the griddle or skillet with coconut oil.
- Pour batter by 1/4-cup amounts onto griddle, spacing 2 inches apart. Cook for 2 to 3 minutes until bubble appear on top. Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining pancakes.
- Serve warm, with maple syrup and toasted walnuts, if desired.
- Category: Breakfast, Pancakes