Some people try to resist the end of summer and the beginning of the fall season, but I’m not going to. My favorite season only lasts a little while, so I’m going to take full advantage of all it has to offer.
So, here’s my pumpkin-y contribution. I made these pumpkin coconut pancakes last weekend – on one of those clear, crisp mornings – and they were absolute perfection on a plate. 
I used a recipe I posted a while back as my guide but made changed it up by using whole wheat flour, coconut milk in place of regular milk and coconut oil in place of butter. Topped with toasted coconut flakes, these pumpkin spiced pancakes are the perfect way to usher in the cooler weeks and gently letting go of summer.
Make your own pumpkin puree for these pancakes and use in a variety of recipes. Learn how here.
PrintSweet Coconut and Pumpkin Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Sweet Coconut and Pumpkin Pancakes are a delightful blend of coconut milk, pumpkin puree, and warm spices, perfect for a crisp fall morning brunch.
Ingredients
- 1 1/4 cups whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- pinch of ground cloves
- 1 cup coconut milk, mixed well until smooth (light or full fat)
- 1/4 cup milk or almond milk
- 6 tablespoons pumpkin puree (make your own! It's so much better. Follow the link above)
- 2 tablespoons melted coconut oil, cooled + extra for cooking
- 1 egg
- 1 cup toasted, unsweetened coconut flakes
Instructions
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.
- In another bowl, combine the coconut milk, pumpkin puree, melted coconut oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional coconut oil if necessary.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve the pancakes warm, topped with toasted coconut flakes.
Notes
For the best flavor, make your own pumpkin puree. Toasted coconut flakes add a nice crunch and extra coconut flavor. These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use store-bought pumpkin puree instead of making my own for the Sweet Coconut and Pumpkin Pancakes?
Yes, you can use store-bought pumpkin puree, but making your own can enhance the flavor and freshness of the pancakes.
What type of whole wheat flour works best for these pancakes?
You can use either white whole wheat flour or regular whole wheat flour, but white whole wheat flour will yield a lighter texture.
How can I ensure my coconut oil is properly melted before mixing it into the batter?
You can melt the coconut oil gently in a small saucepan or in the microwave in short bursts, making sure it’s liquid but not too hot before adding it to the batter.
