Hello Autumn: Gluten Free Pumpkin Pancakes Made with Coconut Flour

Posted on September 24, 2010 | 5 Comments

Gluten Free, Pumpkin Pancakes with Coconut Flour

This post is in response of The Nourishing Gourmet’s Penny Wise Platter Thursday!

I received a tweet from Margot in Canada, asking about my pumpkin pancakes recipe made with gluten free coconut flour. I was telling everyone on my Twitter how I made these on the first day of Fall (yesterday!), to celebrate one of my two favorite seasons.

Pumpkin is a great nutritional food, filled with Vitamin A in the form of beta carotene, that I have been putting in basically everything recently. Waffles, pancakes and homemade lattes (recipe coming soon!). This pancake recipe is very high in protein and low in carbs, meaning that it won’t raise your blood sugar levels (unless topping it with maple syrup or honey), and it will keep you going strong throughout the morning.

Gluten Free Pumpkin Pancakes with Coconut Flour

2 cage free, organic eggs
2-6 TBSP. Coconut Milk (depending on how thin you like your pancakes)
2 tsp. Melted Coconut Oil
3/8 Cup Pumpkin Puree (6 TBSP.

2 TBSP. Coconut Flour
, sifted
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Ginger
1/8 tsp. Ground Cloves (or Allspice)
1/8 tsp. Ground Nutmeg
(OR Organic Pumpkin Pie Spice
to replace all spices above)
1/2 tsp. Aluminum Free Baking Powder
Pinch of Salt
Stevia
to sweeten (or favorite sugar substitute)

Mix wet ingredients in a medium bowl. Whisk dry ingredients (flour, spices, baking powder, salt), in a smaller bowl. Combine wet and dry ingredients. Whisk well until lumps disappear.

Preheat a pan on the stove. Melt 1/2 TBSP. organic butter or coconut, greasing the pan. Pour desired amount of batter (2 TBSP. is what I do) on the pan, spreading out evenly in a circle. Wait until bubbles appear around the sides.

Gently circle a spatula underneath the pancake, making sure it’s safe to flip. When cooked on one side, flip and cook for about 15 seconds on the other side. Repeat with remaining batter. Transfer patter to plate. Top with organic butter, or your favorite syrup.
________________________________________________________________________________________

I made this recipe this morning, but changed it a bit to fit in the waffle maker. BEST WAFFLES EVER! I will be sharing those soon, as well, along with my homemade low carb syrup.

What season is your favorite? Many people I know are trying to get healthy this fall so they will be in shape for the winter holidays. Do you have any goals you are trying to achieve this season?

Enjoy this recipe!

This is The Healthy Advocate.

This entry was posted in coconut flour, recipe and tagged , , , , . Bookmark the permalink.

5 responses to “Hello Autumn: Gluten Free Pumpkin Pancakes Made with Coconut Flour”

  1. lizeckel | September 24, 2010 at 8:14 pm | Reply

    these look awesome! does the recipe make a one person serving? i’m thinking i’ll double it for brian and i for breakfast tomorrow morning. maybe we’ll add a few chopped pecans. mind if i refer back to you if i blog on my possible pancake success?

    • Brandon May | September 24, 2010 at 9:19 pm | Reply

      Hi lizechkel! Thanks for viewing the recipe. I can usually get about 6 2-1/2 ” pancakes out of this recipe. I usually only eat 3. You get more or less pancakes depending on how much coconut milk you use (I have even been known to use water to replace the milk).

      Chopped pecans sounds fantastic. I’ve tried homemade chocolate chips, as well, and that is really good. I look forward to hearing about yours!

  2. Pingback: Tweets that mention Hello Autumn: Gluten Free Pumpkin Pancakes Made with Coconut Flour | -- Topsy.com

  3. Pingback: Healthy & Sexy Vegan Recipes Even Your Husband Will Love | kitchen appliances

  4. Pingback: pumpkin pancakes « Eat the cookie!

Leave a comment