How to Make Pumpkin Coconut Pancakes - A Step-by-Step Guide

When fall rolls around, there's nothing quite like the comforting taste of pumpkin in your breakfast. And what better way to enjoy the flavors of the season than with a stack of fluffy, flavorful pumpkin coconut pancakes? These pancakes are the perfect way to kick off a crisp fall morning, and they're sure to become a new favorite in your breakfast rotation.

These pancakes are packed with all the warm, aromatic flavors of fall. The addition of pumpkin puree adds a rich, earthy taste t...

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Ingredients

  • 2 very ripe bananas
  • 5 egg whites
  • ½ cup almond butter
  • ¼ cup coconut oil
  • 1 teaspoon almond extract
  • ½ cup pumpkin puree
  • ½ cup coconut flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 pinch sea salt
  • cooking spray

Information

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Servings: 4
  • Yield: 8 pancakes

  • Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined.
  • Heat a skillet over medium-low heat; spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
  • Nutrition

    412 cal.

    • Total Fat: 33g
    • Saturated Fat: 15g
    • Sodium: 801mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 10g
    • Vitamin C: 7mg
    • Calcium: 180mg
    • Iron: 3mg
    • Potassium: 592mg