Pumpkin Pancakes
Pumpkin, cinnamon, and nutmeg combine for an absolutely delightful fall weekend treat! (Recipe makes approximately 12 pancakes.)
10 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 526 |
| Fat: | 38 g |
| Carbohydrates: | 40 g |
| Protein: | 6 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1.5 cup 1.5 cup 1.5 cup Coconut Milk
- 1 cup 1 cup 1 cup Pumpkin Puree
- 2 whole 2 whole 2 whole Eggs
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 2 Tbsp 2 Tbsp 2 Tbsp Apple Cider Vinegar
- 1 cup 1 cup 1 cup Almond Meal/Flour
- .75 cup .75 cup .75 cup Arrowroot Flour
- .25 cup .25 cup .25 cup Coconut Flour
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- .5 tsp .5 tsp .5 tsp Nutmeg, ground
- .5 tsp .5 tsp .5 tsp Sea Salt
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Sugar
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl, mix together the milk, pumpkin, eggs, oil and vinegar until thoroughly combined. Set aside.
- Combine the flours, coconut sugar, baking soda, cinnamon, nutmeg and salt in a separate large bowl. Stir into the pumpkin mixture to combine. Whisk until batter is smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter into the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 5 minutes each side) and serve hot.
Notes
Recipe makes approximately 12 pancakes.
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I made an error and forgot to include the coconut sugar in the ingredients list. You should include 3 Tablespoons coconut sugar after measuring the coconut flour. Thank you to the reader who pointed it out to me! 🙂
I forgot to include the 3 Tablespoons of coconut sugar in the ingredients list! The sugar should be added after the coconut flour. Thank you to the reader who pointed this out! 🙂