I look forward to fall each year, and pumpkin is a big reason for that. But there are so many ways to use pumpkin beyond pumpkin pie—like pumpkin pancakes! In this recipe, coconut flour makes the perfect match for pumpkin puree: one thickens the batter and the other thins it out. The result? A delicious breakfast reminiscent of pumpkin pie except in pancake form.

SERVING SIZE

four 3-inch pancakes (~4 ounces total)

PER SERVING

234 calories

18 g fat

12 g total carbs

4 g net carbs

8 g protein

MAKES 6 SERVINGS

6 large eggs ½ cup canned unsweetened pumpkin puree

6 tablespoons (1.5 ounces) coconut flour

¼ cup unsweetened coconut milk

⅓ cup avocado oil

½ cup erythritol

1½ tablespoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon vanilla extract

HOW TO MAKE: 

1. In a blender, combine all the ingredients and puree until smooth.
2. Let the batter sit for 15 to 20 minutes to thicken and stabilize. (This will help with consistency and make the pancakes easier to flip.)
3. Heat an oiled skillet over medium heat. Working in batches, add 2 tablespoons (⅛ cup) batter for each pancake. Don’t make them larger than 3 inches across, otherwise they will be hard to flip. Cover with a lid and when bubbles form on the edges, 1 to 2 minutes, flip and cook on the second side for 1 to 2 minutes.
4. Repeat with the remaining batter.

TIPS & VARIATIONS

• Coconut flour can vary in absorbency by brand. If your batter is too thick or too thin after letting it sit for a couple of minutes, you can thin it out with a tiny bit more milk or thicken it with a tiny bit more coconut flour. If you make either of these additions, add just about a teaspoon at a time.

• Almond milk can be substituted for the coconut milk. Heavy cream works as well, if you are not dairy-free. Avoid regular dairy milk, which is high in carbs.