Name: Sweet Coconut and Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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

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

Units Scale

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