COCONUT PUMPKIN PANCAKES
Jason Glover
4
5 minutes
10 minutes
408
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!
Ingredients
- 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
Tools
Directions
- Whisk together the flour, baking powder, ground flaxseed, baking soda, and salt in a small bowl.
- In a separate bowl, whisk together the eggs, coconut milk, pumpkin purée, almond butter, and apple cider vinegar until smooth.
- Slowly mix the dry ingredients into the wet ingredients and mix until smooth.
- Heat a large skillet or griddle to medium-high and spray with non-stick cooking spray.
- Spoon about 1/3 cup of the mixture into the hot skillet and cook for 2-3 minutes on each side, until golden brown.
- Remove from the pan and repeat with the remaining batter.
- Let rest for about 5 minutes, then serve with fresh fruit, maple syrup, and powdered sugar.
