Pumpkin Pancakes

Gluten Free Coconut Flour Pumpkin PancakesServings: 8


  • 12 eggs
  • 1 1/2 cups canned pumpkin
  • 3/4 cup milk
  • 3 teaspoons pure vanilla extract
  • 3 teaspoons pumpkin spice
  • 3 teaspoons cinnamon
  • 6 tablespoons coconut flour
  • pinch of salt
  • 1/2 teaspoons baking soda (aluminum free)

Cooking Instructions:

Mix the eggs, milk, vanilla and pumpkin in a bowl. In another mixing bowl blend the rest of the dry ingredients. Next add the dry ingredients into the bowl with the wet ingredients.

Grease a pan with olive oil, ghee butter or coconut oil. I would suggest pouring less batter into the pan to make a smaller pancake as they tend to flip more easily without breaking. Cook the pancakes on low-medium heat for 7 minutes, flip the pancakes and cook for another 7 minutes.

Topping Ideas: organic butter, coconut oil, pure maple syrup, berries, goat cheese or even a nut butter