OMG! Coconut Flour Pumpkin Pancakes




OMG – these are amazingly delish and super easy and fast to make – store any leftovers and eat within a week.  Dairy Free, Grain Free, Gluten Free – adapted from Paleo Hacks.

  • 3 large eggs
  •  ½ cup unsweetened coconut milk
  •  ½ t vanilla extract
  •  1 T maple syrup (I omitted this)
  •  ½ cup canned pumpkin
  • 3 T coconut flour
  •  ½ t cinnamon
  •  ½ t baking soda
  •  ¼ t salt
  •  Coconut oil for greasing


  • Preheat a grill pan over medium heat and grease with coconut oil.
  • In a large bowl, combine eggs, coconut milk, vanilla, maple syrup and pumpkin. Mix well to combine.
  • In a separate smaller bowl, combine coconut flour, cinnamon, baking soda and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly.
  • Slowly fold the flour mixture into the wet mixture to combine. Do not overmix.
  • Place ¼ cup of the batter on the preheated grill pan to form a pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned.
  • Transfer pancakes to a cooling rack and repeat the process for the remaining batter.
  • Keep pancakes in the refrigerator up to one week or in the freezer up to a month.