Coconut Flour Pumpkin Pancakes
From PaleoHacks [1]
Notes
These thick, fluffy, and perfectly sweet Paleo Pumpkin Coconut Pancakes are dairy-free, gluten-free, grain-free, and delicious!
Ingredients
- 3 large eggs
1/2 cup unsweetened coconut milk
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 cup canned pumpkin
3 tablespoons coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Coconut oil for greasing
Directions
- Preheat a grill pan over medium heat and grease with coconut oil.
- In a large bowl, combine eggs, coconut milk, vanilla, maple syrup, and pumpkin. Mix well to combine.
- In a separate smaller bowl, combine coconut flour, cinnamon, baking soda, and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly.
- Slowly fold the flour mixture into the wet mixture to combine. Do not overmix.
- Place 1/4 cup of the batter on the preheated grill pan to form a pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned.
- Transfer pancakes to a cooling rack and repeat the process for the remaining batter.
- Keep pancakes in the refrigerator up to one week or in the freezer up to a month.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 8 pancakes
- Total Time
- 9 minutes, 59 seconds