These fluffy and flavorful pumpkin pancakes are made even more delicious topped with a maple coconut butter drizzle. They are grain-free, pegan and paleo friendly, and of course healthy!
What is your go-to breakfast? My weekdays usually begin with an fried egg or two and sliced avocado, but by the time Saturday rolls around I am ready for somethin’ a little different… Something a little indulgent, sweet and celebratory. Enter- Pumpkin Pancakes (which happen to be delicious and grain free). Yes please!!
I have began a journey into a grain free diet, not due to any specific food allergies, but to improve my overall health. I have always loved all things gluten- fresh bread, pasta, fluffy cupcakes, cookies (…I can go on and on..)but when I eat them I can easily over indulge and I find myself feeling hungry not too long after my last bite. I want to enjoy my food but also have it nourish my body, be balanced with protein, healthy fats, and be nutrient dense.
These fluffy babies are made with coconut flour, which is tricky to cook and bake with, but I am slowly figuring it out and have had some recent success. I am so happy to share them with you today! I hope they make your weekend as special as they do mine!
- 2 eggs
- 1/4 cup cashew milk
- 1/4 cup canned pumpkin
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- dash of Himalayan salt (or celtic sea salt)
- butter or coconut oil to grease the pan
- 3 tablespoons coconut butter
- 1 tablespoon maple syrup
- Combine the dry ingredients in a bowl- coconut flour, salt, baking soda, spice, and mix.
- Add the wet ingredients- eggs, pumpkin, maple syrup, vanilla, and mix into the dry ingredients until smooth.
- Let the batter sit 5 minutes to thicken up (should be slightly thicker than regular pancake batter).
- Heat a skillet over medium heat and add butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles form throughout the pancake, then carefully flip an cook for an additional minute, or until golden brown.
- Repeat with remaining batter.
- Note- You may need to lower the temperature to medium low (and cook a bit longer) if the first side is getting to dark before the pancake is flippable.
- To make the drizzle melt the coconut butter and mix in the maple syrup, pour over pancakes.