Gluten Free Pumpkin Coconut Pancakes

Name: Gluten Free Pumpkin Coconut Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7
Ingredients: 1 cup roasted or boiled & drained pumpkin; 1 cup coconut flour; 2 tbsp baking powder; 2 tsp cinnamon; 1 tsp nutmeg; 1 tsp pumpkin spice; 1 egg; 1 cup milk of choice (I used coconut); 2 tbsp coconut oil + more for cooking; 1 tsp tahini; 3 tbsp maple syrup; 1 tsp pumpkin spice; 1 banana sliced; handful goji berries; handful toasted coconut flakes; fresh thyme (optional)

by Nour Kay

7 Pancakes

30 min

I have made so many pancake recipes, in fact it's one of my favorite breakfast meals to create especially when I'm hosting people over for brunch.

I pretty much stick to the same base ingredients and play around spices to diversify the recipes, this one is gluten-free and uses coconut flour as base flour. The non-gluten flour impacts pancakes consistency, so the best way to mitigate this is to use low to medium heat when cooking. I do sometimes cover the pan with a lid mid way through cooking a pancake to retain moisture and avoid dryness / overcooking.

What makes this recipe special is the combination of coconut and pumpkin that go really well together, the texture that is moist, and the addition of maple tahini with thyme that completes the meal and gives a good contrast of flavors. Enjoy!

Gluten Free Pumpkin Coconut Pancakes

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Recipe details

Yield 7 Pancakes
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Ingredients

For the pancakes

1 cup roasted or boiled & drained pumpkin
1 cup coconut flour
2 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin spice
1 egg
1 cup milk of choice (I used coconut)
2 tbsp coconut oil + more for cooking

For the sauce

1 tsp tahini
3 tbsp maple syrup
1 tsp pumpkin spice

For the toppings

1 banana sliced
handful goji berries
handful toasted coconut flakes
fresh thyme (optional)

Instructions

In a mixing bowl, add all pancake mix ingredients and combine
In a heated pan, melt coconut oil on medium heat then scoop out 1/4 cup of pancake mix for each pancake, reduce heat if you feel that the pancake mix is about to stick to the pan surface
Cook pancakes for 1 min on each side
Serve
Combine sauce ingredients and drizzle on top of pancake stack
Top with bananas, goji berries, toasted coconut flakes, and thyme

Tips

Pumpkin puree can be used but I prefer fresh pumpkin for better flavor (1 pumpkin puree is equivalent to 1 cup pumpkin in this recipe)
This recipe doesn't use wheat flour, so cooking on low / medium heat is important to avoid sticking / burning of pancake mix
Covering the pan with a lid mid way through cooking a pancake can help retain moisture and avoid dryness / overcooking

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Gluten Free Pumpkin Coconut Pancakes

Gluten Free Pumpkin Coconut Pancakes

Recipe details

Ingredients

For the pancakes

For the sauce

For the toppings

Instructions

Tips

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Gluten Free Pumpkin Coconut Pancakes

Gluten Free Pumpkin Coconut Pancakes

Recipe details

Ingredients

For the pancakes

For the sauce

For the toppings

Instructions

Tips

Popular Recipe Book

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