Pumpkin Pancakes
Cooking Steps
Preheat griddle or pan to 350. In separate bowls, mix wet and dry ingredient.
Combine wet into dry. Spoon mixture onto griddle and cook 2-4 minutes per side.
Enjoy as is, smeared with more coconut oil, or topped with pure maple syrup and pecans. Mmmm!
Serves 4
8 min
This is a Non-Dairy Recipe
Ingredients
- 1/2 C Canned Pumpkin
- 2 Eggs
- 1 Tbsp Honey
- 1/4 C Coconut Oil- Melted
- 1/4 C Coconut Milk
- 1/4 C Coconut Flour
- 1 tsp Cinnamon
- 1 tsp Baking Powder
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20 Responses to “Pumpkin Pancakes”
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Sounds so good!! Can’t wait to try!!
[...] Paleo/Primal blogs and sites on the web!Pumpkin Pancakes Fast Paleo / Posted on: September 25, 2011Fast Paleo – Preheat griddle or pan to 350. In separate bowls, mix wet and dry ingredient. Combine wet [...]
Do you use the coconut milk from the carton or milk from the can?
These did not hold together for me, at all. I don’t even want to cook the rest of it.
OMG – I love that they’re vegan and gluten free! will try this recipe soon!
OK, not vegan… but I don’t personally mind the eggs and have egg replacer in case I want to make them vegan… dairy and wheat free though… not bad!
So my son can’t have egg, do you think I can use chia gel?
The flavor of these pancakes were delicious! I whipped some canned coconut cream (full fat) and added cinnamon, pumpkin pie seasoning and vanilla and ate them with just that. “Fabulous” is how my Husband described them. BUT! I had a big problem with the recipe as is. When cooking them I could not keep them together. Flipping them was impossible as they would break into pieces and wouldn’t fully cook. I must add that I didn’t use canned pumpkin, I steamed a small sweet pie pumpkin, mashed it and used 1/2 cup like the recipe called for. However, I had to throw out my first batch, using almond meal in place of the coconut flour and added one more egg in my second batch. Much better! They cooked up like real pancakes and were super moist due to the coconut oil mixed into the batter. With some work these could be really great!
Shannon, thanks for fixing the recipe (I wish the original author had done so). These also completely fell apart on me. My plate full of fried pumpkin mush sure was delicious, but pancakes? Not so much. I will try it your way next time.
DISASTROUS!!! These do not hold up at all!
Really looking forward to these and all but like every paleo pancake I find and try is horrible!! They do not stick together and it’s pretty much discouraging!!!
Made these and had to substitute Almond flour for the coconut flour…I am guessing maybe that is why it didn’t seem to ever get done in the middle…I even turned the heat down low and tried to slow cook them. The flavor was there, but the done-ness, not sure.
Fried pumpkin mush for me too. I wish I read the comments first…hope my pumpkin mush/omlett tastes good.
Yep, they taste great. I think I will bake the rest of it like a pie.
Just as suggested by a previous post, we added an extra egg, substituted the coconut flour with almond flour, substituted the honey with agave, & added a little extra almond flour & an extra pinch of baking powder. We cooked them in a skillet (300 degrees). We made smaller pancakes & they held together perfectly. They were cooked completely & were the thickness of “pancakes”. We added agave as syrup on top. Yum!
Fail!!! I should have read the comments first. I gonna add more egg and see if They hold together
Add additional egg, and make them smaller and they’ll hold better. Don’t use too much grease on the pan, it should be a light coat otherwise the batter will stay wet.
Awful. Even with adding an extra egg and almond flour it was still a disaster.
Yes, a little flisy, and took much longer to cook than advised, BUT totally worth it for taste and texture!! Ultimate test to come: picky 4-yr-old…
With four kids, paleo pancakes are eaten often at our house. I use a Wilton cake lifter and cook on a presto griddle. The pancakes turn out perfect! The trick is waiting long enough for the first side to cook then flip with the cake lifter. This recipe is one of our favorites. I buy the big can of pumpkin and use the purée as a topping. Just drop a spoonful on top of the pancakes, drizzle with honey and sprinkle with nuts.