Fall

Pumpkin Coconut Pancakes

by:
January  5, 2016
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Pumpkin Coconut Pancakes
Photo by Megan Olson
  • Makes 10
Author Notes

Flourless Pumpkin Coconut Pancakes made with almond butter, coconut flour and bananas, these thick, cake-like pancakes are sure to win everyone over! —Megan Olson

What You'll Need
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
Directions
  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
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