Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 pancakes


  • 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


  1. Combine the dry ingredients in a bowl- coconut flour, salt, baking soda, spice, and mix.
  2. Add the wet ingredients- eggs, pumpkin, maple syrup, vanilla, and mix into the dry ingredients until smooth.
  3. Let the batter sit 5 minutes to thicken up (should be slightly thicker than regular pancake batter).
  4. Heat a skillet over medium heat and add butter or coconut oil.
  5. 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.
  6. Repeat with remaining batter.
  7. 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.
  8. To make the drizzle melt the coconut butter and mix in the maple syrup, pour over pancakes.
Nutrition Facts
Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.