These Coconut Flour Pumpkin Pancakes are fluffy and delicious, perfect for a cozy breakfast! They combine the warm flavors of pumpkin spice with the nutritional boost of coconut flour.
I love making these pancakes on chilly mornings. They fill the kitchen with a nice smell, and I often add a drizzle of maple syrup on top. Trust me, it’s a treat you don’t want to miss! 🥞
Key Ingredients & Substitutions
Coconut Flour: This is the star ingredient! It’s gluten-free and high in fiber. Keep in mind, coconut flour absorbs more liquid than regular flour, so a little goes a long way. If you don’t have it, almond flour can be a good alternative, but you might need to adjust the amount used.
Pumpkin Puree: You can use canned pumpkin for convenience or make your own by cooking down fresh pumpkin. Both work great! Just make sure it’s pure pumpkin and not pumpkin pie filling for the best flavor. For a different twist, mashed banana can be used instead.
Milk: I usually go with almond or oat milk to keep it dairy-free. Regular cow’s milk works just as well! Feel free to choose any milk based on your taste or dietary preferences.
Sweetener: Maple syrup adds a lovely flavor, but honey or agave syrup are excellent substitutes. If you prefer to reduce sugar, consider using stevia or erythritol, adjusting the amount as needed.
How Do I Ensure My Pancakes Don’t Fall Apart?
The key to fluffy pancakes lies in the right mixing technique and cooking temperature. The batter will be thicker due to coconut flour, so be gentle when mixing. Don’t overmix, as this can make the pancakes tough.
- Make sure to let the batter rest for 5-10 minutes. This helps the coconut flour absorb more liquid, resulting in better texture.
- Cook on a medium heat. Too hot, and they might burn on the outside while staying raw inside. Too low, and they won’t rise well.
- When flipping, wait until there are bubbles on the surface of the pancake. This indicates they are ready to flip and should hold together better.
With these tips, you’ll create pumpkin pancakes that are not only delicious but also hold their shape perfectly! Enjoy!
How to Make Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
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For the Pancake Batter:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup milk (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
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Optional Toppings:
- Butter
- Maple syrup
- Chopped pecans or walnuts
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for prep and around 10-12 minutes for cooking. In total, you can whip up these delicious pancakes in about 20-25 minutes. Perfect for a quick morning surprise!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This helps to ensure all the dry ingredients are well combined and ready for the wet ingredients!
2. Prepare the Wet Ingredients:
In another bowl, beat the eggs until they’re frothy. Then, add the pumpkin puree, milk, maple syrup (or honey), and vanilla extract. Mix everything together until it’s smooth and well blended. The pumpkin adds a wonderful flavor and moisture to the pancakes!
3. Combine Wet and Dry Ingredients:
Gently add the wet mixture to the dry ingredients. Stir until just combined—be careful not to overmix as this can make the pancakes tough. Remember, the batter will be thicker than your usual pancake batter, and that’s perfectly fine!
4. Heat the Skillet:
Preheat your non-stick skillet or griddle over medium heat. Add a touch of oil or butter to grease the surface slightly, so the pancakes don’t stick.
5. Cook the Pancakes:
Pour about 1/4 cup of the batter for each pancake onto the skillet. You can gently spread the batter into a round shape if needed. Cook for about 3 to 4 minutes until the edges appear set and you see small bubbles on top. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
6. Serve and Enjoy:
Once cooked, stack the pancakes on a plate and customize with your choice of toppings. I love adding a pat of butter and a drizzle of maple syrup, along with a sprinkle of chopped pecans or walnuts for extra crunch!
These pancakes are not only tasty but also packed with seasonal flavor and nutrition. Enjoy the delightful aroma and deliciousness of coconut flour pumpkin pancakes with your loved ones!
Can I Use Regular Flour Instead of Coconut Flour?
While you can use regular flour, keep in mind that the texture and flavor will be different. Coconut flour absorbs more liquid, so if you substitute regular flour, you may need to adjust the liquid ingredients accordingly. Start with about 1/2 cup of regular flour and gradually add more if needed.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can use mashed bananas or sweet potato puree as alternatives. Both will give you a sweet flavor, but the overall taste will shift slightly. Just be cautious of the moisture content; if using banana, it may make the pancakes a bit wetter.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze them separated by parchment paper in a zip-top freezer bag for up to 2 months. To reheat, simply toast them or warm them in the microwave until heated through.
Can I Make These Pancakes Vegan?
You can easily make these pancakes vegan by using flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. Additionally, ensure that your milk substitute is plant-based, like almond or oat milk.
