• Molly Levin Rouse

Coconut Flour Pumpkin Pancakes

Updated: Jul 26




I got this recipe from my friend Ronna Strilaeff, a Functional Nutritionist and Mama. These pancakes are filling, delicious and full of fiber! They can be eaten one-handed, if you can't grab a moment to sit down, and can help you with postpartum elimination or your constipated toddler...woohoo!


Coconut Pumpkin Pancakes Ingredients

  • 1/2 c coconut flour

  • 1 t baking powder

  • 1/2 t salt

  • 1/2 t cinnamon

  • 4 eggs

  • 1 c coconut cream (the thick stuff in the can of coconut milk)

  • 1 t vanilla

  • 1-2 T honey or maple syrup

  • 1/2 c pumpkin/squash puree (or mashed banana, sweet potato, etc)



Instructions

  • Combine dry ingredients in a mixing bowl

  • Add wet ingredients including pumpkin and mix well until lumps disappear. Batter will be much thicker than regular pancake batter.

  • Melt a bit of butter, ghee, or coconut oil in a pan over medium heat.

  • Spoon silver dollar-sized dollops of batter into the pan. You may need to smooth them out a bit with the back of the spoon.

  • Cook for about 5 minutes until the edges have started to dry just enough to be able to flip.

  • Cook on the second side until no longer mushy in the center.

  • Serve warm with your favorite pancake toppings. Enjoy!

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Life Beyond Birth provides support for expectant parents, and new babies & their families, online and in-person. Find a class or contact Molly at www.lifebeyondbirth.com.

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