These Coconut Flour Pumpkin Pancakes are light and fluffy, perfect for breakfast or a cozy brunch. They’re packed with pumpkin goodness and a hint of cinnamon!
I love how simple they are to whip up. Plus, they make my kitchen smell amazing—it’s like fall in a pan! Enjoy them with maple syrup or a dollop of yogurt! 😋
Key Ingredients & Substitutions
Coconut Flour: This is the star of the recipe! It’s high in fiber and gluten-free. If you’re out of coconut flour, you can use almond flour, but you may need to adjust the liquid amounts since it’s more absorbent.
Pumpkin Puree: Canned pumpkin works great here for convenience, but you can make your own by roasting fresh pumpkin. Just be sure to puree it until smooth. If you’re in a pinch, butternut squash puree is a fantastic substitute too!
Eggs: Eggs help bind the ingredients together. If you’re vegan or allergic, you can use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water equals one egg) for a similar effect.
Coconut Oil: This adds a lovely tropical flavor and helps keep the pancakes moist. If you prefer, you can use melted butter or a neutral oil like avocado oil.
Milk: The recipe calls for milk, but you can swap it out for any non-dairy milk like almond, soy, or oat milk without changing the flavor too much.
How Do You Make Fluffy Pancakes with Coconut Flour?
Using coconut flour can be tricky since it’s very absorbent. Here are some tips to achieve fluffy pancakes:
- Let the batter rest for 5 minutes. This gives the coconut flour time to soak up liquid and thicken, which helps create a better structure.
- Cook over medium heat. This ensures that the pancakes cook evenly without burning. If they’re browning too fast, lower the heat.
- Don’t skip the baking powder. This helps the pancakes rise, making them fluffy.
- Watch for bubbles. When they start appearing on the surface of the pancake, they’re ready to flip. This helps you gauge doneness!
With these tips, you’ll make pancakes to be proud of! Enjoy your Coconut Flour Pumpkin Pancakes topped with your favorite goodies!
Coconut Flour Pumpkin Pancakes Recipe
Ingredients You’ll Need:
- 1/2 cup coconut flour
- 3/4 cup pumpkin puree (canned or fresh)
- 4 large eggs
- 1/4 cup coconut oil, melted (plus extra for cooking)
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Optional toppings: whipped cream or coconut cream, chopped nuts, maple syrup
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare, plus around 15 minutes to cook the pancakes. Overall, you’ll be enjoying these delightful Coconut Flour Pumpkin Pancakes in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, melted coconut oil, milk, maple syrup (or honey), and vanilla extract until everything is smooth and well combined. This creates a rich, flavorful base for your pancakes.
2. Mix the Dry Ingredients:
In a separate bowl, combine the coconut flour, baking powder, ground cinnamon, nutmeg, ginger, and a pinch of salt. Stir this mix together until it’s evenly distributed, making sure there are no lumps.
3. Combine the Mixtures:
Gradually mix the dry ingredients into the wet ingredients. Stir until a thick batter forms. Let the batter sit for about 5 minutes; this allows the coconut flour to absorb moisture and thicken the batter, which helps make fluffy pancakes.
4. Heat the Skillet:
While the batter rests, heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of coconut oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter per pancake onto the skillet. If needed, use a spatula to spread it gently into a round shape. Cook for 3-4 minutes until the edges set and bubbles appear on top. Flip them over and cook for an additional 2-3 minutes until they are golden brown and fully cooked through.
6. Repeat and Serve:
Carefully transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more coconut oil to the skillet as necessary. Serve the pancakes warm, topped with whipped cream or coconut cream, chopped nuts, and a drizzle of maple syrup or your favorite toppings.
Enjoy your cozy, fluffy Coconut Flour Pumpkin Pancakes! 🥞🎃
Can I Use Regular Flour Instead of Coconut Flour?
While you can use regular flour, coconut flour absorbs much more moisture due to its high fiber content. If substituting, you’ll need to adjust the liquid ingredients and beware that the texture and flavor will differ significantly.
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk option like almond or oat milk in place of regular milk.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them by placing parchment paper between pancakes to keep them from sticking together. Reheat in a toaster or microwave.
Can I Add Mix-Ins to the Batter?
Absolutely! Feel free to fold in chocolate chips, nuts, or dried fruit into the batter before cooking for added flavor and texture. Just be mindful that too many mix-ins can alter the pancake’s ability to rise properly!
