I LOVE anything pumpkin and have been craving it lately. Making pancakes with coconut flour takes practice, but it is worth it. They are so yummy!
Gluten Free Pumpkin Pancakes
2 eggs
2 TB coconut oil or butter, melted
2 TB coconut milk or whole milk
2 TB agave or honey
4 TB pumpkin puree (not pumpkin pie mix)
1/2 tsp pumpkin pie spice
1/8 tsp cinnamon
1/8 tsp salt
3 TB sifted coconut flour
1/8 tsp baking powder
1/4 C pecans (optional)
1/4 C grain sweetened chocolate chip (optional)
Blend together eggs, oil, milk, agave, pumpkin and salt. Combine coconut flour, spices and baking powder and thoroughly mix into batter. Heat some oil or butter onto a hot skillet making pancakes about 2 1/2 to 3 inches in diameter. Batter will be thick, but use the back of a spoon to spread it out thin. If you are adding pecans or chocolate chips sprinkle them on each pancake at this point. Makes 8 pancakes.
****The key to cooking coconut flour pancakes is to cook them at a low temperature, spread them thin and make them small.****
I just made these and used buttermilk instead of reg milk. They came out absolutely delicious. Perfect use of left over canned pumpkin and buttermilk! Thank you.
ReplyDeleteVery delicious! I made and sprinkled unsweetened coconut flakes over them too before flipping. Great texture. I cooked on 300 degrees skillet and had to sub baking soda for powder (starch free) with great results. Thanks for posting, yum! Makes 8 pancakes but only served 1 ;)
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