These Coconut Flour Pumpkin Pancakes are fluffy, tasty, and perfect for breakfast or brunch! Made with pumpkin puree and coconut flour, they have a lovely fall flavor.
Honestly, who can resist pancakes? I love topping mine with maple syrup and a sprinkle of cinnamon. Grab a fork; these pancakes won’t last long on your plate! 🥞
Key Ingredients & Substitutions
Coconut Flour: This is a star ingredient, providing a lovely texture and gluten-free option. If you don’t have coconut flour, you can substitute with almond flour, but use less since coconut flour absorbs more moisture.
Pumpkin Puree: Canned pumpkin puree is ideal here. If you have fresh pumpkin, you can roast and puree it, but it takes more time. Just avoid pumpkin pie filling, which is sweetened and spiced already.
Eggs: They help bind and lift the pancakes. For a vegan option, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or unsweetened applesauce (1/4 cup per egg).
Coconut Milk: Adds creaminess. If you’re out, regular milk or any plant-based milk like almond or oat milk work well as substitutes.
Maple Syrup: This adds sweetness. You can use honey or agave syrup instead or simply omit it for a low-sugar option.
How Do You Ensure Fluffy Pancakes?
To achieve fluffy pancakes, you must focus on a few key techniques. First, let your batter rest for about 5 minutes after mixing. This allows the coconut flour to absorb the moisture and aids in fluffiness.
- Preheat your skillet over medium heat before pouring the batter. A hot skillet helps create the right texture.
- Do not overmix the batter; gentle stirring leads to lighter pancakes. A few lumps are totally fine.
- Watch for bubbles on the surface; that indicates it’s time to flip. If the edges are set, you’re on the right track!
Using these tips, your pancakes will come out tender and delicious every time! Enjoy your cozy breakfast! 🥞
Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut milk (or other milk of choice)
- 2 tablespoons maple syrup (optional, for sweetness)
- 1 teaspoon vanilla extract
- Coconut oil or butter for cooking
Optional Toppings:
- Butter
- Maple syrup
- Roasted pumpkin seeds
- Cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook, making a total of approximately 30-35 minutes from start to finish. It’s a quick way to whip up a delicious breakfast that will impress!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the coconut flour, baking powder, ground cinnamon, nutmeg, ginger, and salt until evenly mixed. This helps to ensure a well-blended batter.
2. Combining the Wet Ingredients:
In another bowl, beat the eggs until they’re lightly fluffy. Then add the pumpkin puree, coconut milk, maple syrup (if using), and vanilla extract. Mix everything together until it’s nice and smooth.
3. Bringing It All Together:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is combined. Let the batter rest for about 5 minutes so the coconut flour can absorb the moisture and thicken it up a bit.
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter. For each pancake, scoop about 1/4 cup of the batter onto the skillet and spread it gently into a round shape.
5. Flipping the Pancakes:
Cook the pancakes for 3-4 minutes. Watch for the edges to look set and small bubbles to form on the surface before flipping. Carefully flip the pancakes and cook for another 2-3 minutes until they’re golden brown and fully cooked through.
6. Keeping Them Warm:
Once cooked, transfer the pancakes to a plate and keep them warm as you finish cooking the rest of the batter. Add more oil or butter to the pan as needed.
7. Serving Your Pancakes:
Stack your pancakes on a plate and add a pat of butter on top. Drizzle with maple syrup, sprinkle with cinnamon, and add roasted pumpkin seeds if you like. Serve warm and enjoy your cozy autumn breakfast!
These Coconut Flour Pumpkin Pancakes are not just delicious; they are packed with flavor and perfect for a fall-inspired breakfast. Enjoy each fluffy bite!
Can I Substitute Coconut Flour with Regular Flour?
Using regular flour won’t yield the same results, as coconut flour requires much less liquid. If you need to substitute, try using just 1/4 cup of regular flour and adjust the liquids accordingly.
How Long Can I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or in a toaster for a quick breakfast!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) or 1/4 cup unsweetened applesauce for each egg. These will keep your pancakes moist without using eggs.
How Can I Make These Pancakes Sweeter?
If you prefer sweeter pancakes, feel free to increase the maple syrup to 3 tablespoons or add a bit of honey or agave syrup to taste. You can also include chocolate chips for an extra treat!
