Pumpkin pancakes made with coconut flour and coconut oil. Low carb, gluten-free and dairy-free. A perfect fall breakfast.
Today’s recipe is brought to you by panic and a slightly messed up editorial calendar. I am just not a planner and it’s come back to bite me hard in the butt. Yep, my butt has a huge painful bite-mark on it. If I was a planner, I would have a lot of ready-to-go posts waiting in the wings for days when things go awry. But I don’t. I have plenty of recipes completed, photographed and detailed recipes notes taken. But they are all unedited and in their nascent stages. Let me tell you, it’s not a simple matter of writing a few words and throwing up some photos. Proper blog-posting takes a good deal of work, from editing pictures to putting in proper coding in Ziplist to filling in a bit of formatting on WordPress. That often takes me much more time than I realize. So today, when a particular post had to get pushed back by a week, I was thrown for a loop with nothing to bring you.
I did a quick check of my finished recipes and decided that pumpkin pancakes would be easy to edit and write up. And seasonally appropriate. Yet it’s still taking me longer than I’d like. Because after having a few of my recipes and photos passed off on other websites as someone else’s work, I have given in and decided to watermark my photos. Not that it will really stop anyone, they can always trim the photos and cut out the watermark. But it’s a deterrent, we hope.
These pancakes are a variation of my Light and Fluffy Coconut Flour Pancakes. There are some recipes that are just right for adaptation, and that’s definitely one of them. Why reinvent the wheel if I don’t have to? It does take some modification, though, because the pumpkin puree can add enough moisture to really change the consistency. I found I still needed as many eggs as the basic pancakes, but I cut back a bit on the oil and I reduced the almond milk. And since different brands of coconut flour can differ in their absorbancy, I put a range of almond milk in as well, with instructions on how to add more if needed. (I used Bob’s Red Mill).
I’ve also noticed lately that when I cook pancakes in coconut oil instead of butter, they have less of a chance of over-browning while cooking. Butter browns in the pan as it heats and your pancakes, especially the ones toward the end of the batter, can get a little darker than they should. Coconut oil seems to help and I happen to love that slight coconutty flavour. I recommend Kelapo Extra Virgin. And if you happen to have dairy allergies, these are entirely dairy free!
So, panic over. Recipe up. Phew!
Pumpkin Coconut Flour Pancakes – Low Carb and Gluten-Free
Delicious pumpkin pancakes made with coconut flour and coconut oil. Low carb, gluten-free and dairy-free.
- 1/2 cup coconut flour
- 1/4 cup vanilla hemp protein powder (or whey protein powder)
- 1/4 cup Swerve Sweetener (or honey or maple syrup for a paleo version)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 6 large eggs
- 1/2 cup pumpkin puree
- 3 tbsp Kelapo coconut oil, melted
- 1/2 to 3/4 cup unsweetened coconut milk or almond milk
- 1/2 tsp vanilla extract
- Coconut oil for the pan
- Preheat oven to 200F.
- In a large bowl, whisk together coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
- In a medium bowl, whisk together eggs, pumpkin puree, melted coconut oil, 1/2 cup almond milk and vanilla extract.
- Add the egg mixture to the coconut flour mixture and stir well to combine. Add more almond milk if batter is very thick. It should not be runny.
- Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
- Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Serves 6. Each serving has 14 g of carbs and 8 g of fiber. Total NET CARBS = 6 g.
283 Calories; 20g Fat (62.1% calories from fat); 13g Protein; 14g Carbohydrate; 8g Dietary Fiber; 221mg Cholesterol; 404mg Sodium.