Pumpkin Coconut Pancakes Recipe

Name: Pumpkin Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pumpkin puree; 1/2 cup almond butter; 1/4 cup coconut oil; 1/2 cup coconut flour; 2 very ripe bananas; 5 egg whites; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon almond extract; dash of sea salt; 1/2 tablespoon pumpkin pie spice; 1/2 tablespoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger

Servings: persons

1/2 cup pumpkin puree
1/2 cup almond butter
1/4 cup coconut oil
1/2 cup coconut flour
2 very ripe bananas
5 egg whites
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
dash of sea salt
1/2 tablespoon pumpkin pie spice
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

1
Add bananas, almond butter, oil, egg whites & vanilla to food processor
2
Process until bananas combine well with other ingredients
3
Add remaining ingredients & mix to combine (do not over mix)
4
Heat a skillet to medium-low heat & spray with cooking spray
5
Add batter to skillet about 2 heaping spoonfuls of batter
6
Cook 5 minutes until setup
7
Carefully flip and cook another 3-4 minutes
8
Top with your favorite pancake toppings to enjoy

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup pumpkin puree, 1/2 cup almond butter, 1/4 cup coconut oil, 1/2 cup coconut flour, and more.

Yes, Pumpkin Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Coconut Pancakes

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