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.
four 3-inch pancakes (~4 ounces total)
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:
- In a blender, combine all the ingredients and puree until smooth.
- 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.)
- 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.
- 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.