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Hello Autumn: Gluten Free Pumpkin Pancakes Made with Coconut Flour

2 min read
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.

If you like this recipe, you will love my new cookbook with brand new gluten-free and grain-free recipes, The Unconventional Gluten-free Cookbook, which you can download now instantly.

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14 thoughts on “Hello Autumn: Gluten Free Pumpkin Pancakes Made with Coconut Flour

  1. 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?

    1. 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. I cannot have any gluten flours, plus no corn, potato nor rice flours…plus no soy nor flax…and mostly NO EGGS. Any suggestions out there on making pancakes, crackers, breads ANYTHING without eggs or better, an egg substitute that doesn’t use flax, potato, soy or rice flours like the major brand egg replacement brands? thanks in advance!

  3. Hey, this recipe of yours was raved about on the Atkins forums. 🙂 Do you happen to know the carb count on these, as well as the net carb count (carbs minus fiber)?

    Thanks! I’m looking forward to trying them!

  4. Hi! Your recipe for pumpkin pancakes was raved about on the Atkins forums.

    Do you happen to know the carb & fiber counts on these? 🙂


    1. Hi Mimi!

      So glad to hear that the pancakes are a hit! I’ve calculated the nutrition information and found that the net carb for the entire recipe is 11 grams (20 grams carbohydrate, 9 grams of fiber). You can easily divide this recipe into 3 or 4, reducing the carbohydrate count, serving the pancakes alongside free-range eggs and nitrate free bacon for a really great breakfast. I hope this helps!

      You can see the nutrition information for the entire recipe here (note that is for the ENTIRE recipe):


  5. Loved these! Followed the recipe exactly as is and they were wonderful and yummy. I cannot wait to try your coconut flour crepe/tortillas next, I’ve been missing my enchiladas:)

  6. Hey, I am not sure how long ago you posted your question about egg replacements, however… Chai seeds work wonderfully. You can find how to use chai seeds and warm water as an egg replacement online. Hope this helps 🙂

    1. Thanks Tyler. Have you tried it for this recipe? I’ve never had much luck with flaxseed or chia seed as an egg replacement for coconut flour or pancake recipes.

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