YIELDS: 4 Servings PREP TIME: 5 mins COOK TIME: 10 mins  TOTAL TIME: 15 mins

Breakfast, brunch, or anytime of day, these Coconut Pumpkin Pancakes are tasty, simple, and somewhat healthy. Recipe can easily be doubled or tripled to feed a crowd!


1 cup all purpose flour (or gluten-free flour, if desired)
2 ¼ tsp baking powder
2 tsp ground flaxseed (optional)
¼ tsp baking soda
¼ tsp kosher salt
2 eggs
1 ½ cups coconut milk
¼ cup unsweetened pumpkin purée
2 ½ tsp almond or cashew butter
1 ½ tsp apple cider vinegar
Fresh fruit, for topping
Powdered sugar, for topping
Maple syrup, for topping

Large bowl 
Cutting board 


  1. Whisk together the flour, baking powder, ground flaxseed, baking soda, and salt in a small bowl.
  2. In a separate bowl, whisk together the eggs, coconut milk, pumpkin purée, almond butter, and apple cider vinegar until smooth.
  3. Slowly mix the dry ingredients into the wet ingredients and mix until smooth.
  4. Heat a large skillet or griddle to medium-high and spray with non-stick cooking spray.
  5. Spoon about 1/3 cup of the mixture into the hot skillet and cook for 2-3 minutes on each side, until golden brown.
  6. Remove from the pan and repeat with the remaining batter.
  7. Let rest for about 5 minutes, then serve with fresh fruit, maple syrup, and powdered sugar.