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
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)
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!
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.