Pumpkin Pancakes
20m prep 25m cook 45m ready
Fluffy pumpkin pancakes with warm spices, made with almond and coconut flours for a gluten-free twist. Perfect for fall mornings, serve with maple syrup or coconut cream.
Ingredients
- 1 pie pumpkin
- 1 can unsweetened pumpkin purée
- 9.86 ml sea salt
- 237 ml almond flour
- 237 ml coconut flour
- 9.86 ml baking powder
- 3.7 ml ground cinnamon
- 2.46 ml ground allspice
- 29.6 ml coconut sugar or Swerve brown sugar
- 59.1 ml almond milk
- 59.1 ml coconut oil melted
- 2 large organic eggs
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 175 mg
- Iron: 0.91 mg
- Magnesium: 5.21 mg
- Phosphorus: 105 mg
- Potassium: 47.8 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pie pumpkin
- 1 can unsweetened pumpkin purée
- 9.86 ml sea salt
- 237 ml almond flour
- 237 ml coconut flour
- 9.86 ml baking powder
- 3.7 ml ground cinnamon
- 2.46 ml ground allspice
- 29.6 ml coconut sugar or Swerve brown sugar
- 59.1 ml almond milk
- 2 large organic eggs
Prepare
- Melt 59.1 ml coconut oil
Let's Cook
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Step 1.
If using a fresh pie pumpkin, peel and seed it, then cut into 1-inch pieces. Fill a medium saucepan with enough water to cover the pumpkin and add 1 teaspoon of the sea salt. Bring to a boil over high heat.
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Step 2.
Add the cubed pumpkin to the boiling water and cook until soft enough to mash, about 15 minutes. Drain the pumpkin in a colander and let it sit for 5 minutes to drain thoroughly.
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Step 3.
Mash the drained pumpkin with a fork into a pulp, or use a food mill. You should have about 2 cups of purée. Set aside.
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Step 4.
In a medium mixing bowl, combine the remaining 1 teaspoon sea salt, almond flour, coconut flour, baking powder, cinnamon, allspice, and coconut sugar. Whisk to blend.
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Step 5.
In a separate bowl, whisk together the almond milk, melted coconut oil, and eggs until smooth.
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Step 6.
Slowly fold the wet almond milk mixture into the dry ingredients, stirring gently until just combined. The batter will be slightly lumpy; do not overmix.
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Step 7.
Gently stir the pumpkin purée into the batter until evenly incorporated.
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Step 8.
Heat a cast iron pan or griddle over medium-high heat. Add 1 tablespoon of coconut oil and let it melt, tilting the pan to coat the surface.
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Step 9.
Working in batches of 2 or 3 pancakes, spoon 3 tablespoons of batter per pancake onto the hot pan. Cook for 2 to 3 minutes, until bubbles form in the center and the edges look dry.
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Step 10.
Flip the pancakes and cook for 2 minutes more without moving them. Serve immediately with maple syrup, coconut cream, or a dust of cinnamon.
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