Ingredients
- 3/4 cup organic pumpkin puree canned or homemade
- 2/3 cup full fat canned coconut milk*
- 3 eggs
- 1/4 cup pure maple syrup plus more for serving if desired
- 1 tsp pure vanilla extract
- 7 Tbsp coconut flour
- 1/4 cup tapioca flour
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch salt
- coconut oil to coat skillet
- Optional chopped pecans for topping
Instructions
-
In a large measuring cup or mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup and vanilla
-
In a separate bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt.
-
Blend the dry mixture into the wet until fully combined - the batter with be very thick due to the dense coconut flour
-
Heat a non stick griddle or frying pan to med heat** and grease well with coconut oil. With a ladle or large spoon, scoop about 1/4 of batter for each pancake and gently spread out each one to about 1/2 inch thickness***
-
Cook over med-low to med heat until the first side is deep golden brown, flip and cook the second side the same.
-
Repeat, cooking the pancakes in batches until all the batter is used up, making sure to coat with coconut oil between batches and adjusting the heat if necessary. I find that paleo pancakes cook best over medium low heat on my stove.
-
Serve right away, topped with chopped pecans, Kerrygold butter (my favorite!) and more maple syrup if desired. Enjoy!
Recipe Notes
*Blend the coconut milk together by whisking or in a blender before adding to the recipe
**Depending on your stove, med-low heat might be preferable to avoid burning and allow the middle of the pancakes to cook through
***Since the batter is thick, you will have to form the circular, flat shape in the pan
Nutrition
Calories: 183kcal
Carbohydrates: 21g
Protein: 4g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 81mg
Sodium: 264mg
Potassium: 178mg
Fiber: 3g
Sugar: 9g
Vitamin A: 4885IU
Vitamin C: 1.6mg
Calcium: 45mg
Iron: 2mg