I did warn you that this week contains a lot of autumn squashes. It’s a sickness, and I can’t stop it. I’m single-handedly keeping my local Trader Joe’s in business with volume of organic pumpkin puree I’ve been purchasing.
Thanks for hanging in there. I know some of you are in the same boat!
Here’s the low down: Gluten Free, Dairy Free, Refined Sugar Free, Fluffy, Delicious, PUMPKIN-Y, easy, and quick.
Coconut flour may be my new favorite type of GF flour. The texture and flavor, though still very different from white flour, seem to lend itself really well to desserts.
It requires more liquid than white flour, but that’s ok, because it’s more expensive, but you don’t have to add as much.
I was impressed most by the texture. These pancakes didn’t fall apart, they weren’t brittle, and they were soft and fluffy. Most of the time, I find texture the most difficult to get right when baking sans gluten.
They actually reheated very well in the microwave the next couple of days, which I have not always found to be true with other pancake recipes.
They lack the sugar rush + crash of eating nothing but carbs and sugar for breakfast. Coconut flour is heartier than regular wheat flour and sticks with you longer.
Basically, these are becoming a new breakfast staple at the Boubel house this fall!
I tried to be all healthy and not add any sugar to the first batch I experimented with, but they were way too savory tasting. It almost reminded me of a savory butternut squash soup or ravioli.
Not exactly the flavor I was intending for pumpkin pancakes. Some added coconut sugar and extra cinnamon fixed that up nicely.
The best part is that they’re super easy to throw together. You just mix all the wet ingredients together in a bowl, then mix all the dry ingredients in a separate bowl, and combine them.
I’m looking forward to try other flavors of coconut flour pancakes!
- ½ cup pumpkin puree
- 4 large eggs
- ¼ cup coconut sugar (or sugar of your choice)
- ½ cup coconut milk (or milk of your choice)
- ¼ cup coconut oil
- 2 tsp vanilla bean paste or extract
- ½ cup coconut flour
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- Combine all wet ingredients in a medium bowl: pumpkin, eggs, coconut sugar, milk, oil, and vanilla, and mix well.
- Combine all dry ingredients in a large bowl: coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt, and mix well.
- Add wet ingredients to try and mix thoroughly with a stiff spatula or wooden spoon.
- Ladle pancakes onto a hot frying pan, greased or non-stick. Each one should be a few tablespoons of batter.
- This batter is not as runny as typical pancake batter, and it tends to stay in a pile when you ladle it into the pan. Press down on the pancakes with a spoon and flatten them out so they are only about ¼" thick. Flip with a thin spatula when bubbles form on top and bottom is golden brown, about 5-7 minutes. Pancakes are done when both sides are golden brown. The second side should only take a couple of minutes to brown
*Nutrition information is for 2 pancakes*