I’m obsessed with anything and everything made with pumpkin and coconut, so I decided to put my two favorite foods together to create these mouthwatering gluten-free fluffy pumpkin coconut pancakes!
Let’s be real, the minute fall arrives we become obsessed with pumpkin lattes, candles, bread, muffins, and anything labeled “pumpkin”. But who can blame us? Pumpkin just tastes so damn good! It’s almost impossible not to be obsessed.
I definitely am, and since Halloween is right around the corner, I’ve been extra obsessed with finding more ways to sneak pumpkin goodness into my life.
After messing around in the kitchen this weekend, I created this mouthwatering pumpkin coconut pancake recipe, and not to toot my own horn, but it’s seriously so good!
You might ask where the heck does coconut come into play? Well, let’s just say I have a mild, (ok HUGE) obsession with coconut too. I went to Bali and Thailand last winter and have been on a coconut kick ever since, which is how this odd, and damn delicious, combo came to life.
The pumpkin puree makes these pancakes moist and savory, while the coconut oil and flakes adds a touch of sweetness.
Plus, coconut flour is LOADED with fiber (seriously, it's a natural miralax) which will keep you full for a few hours until your next meal.
Coconut flour can also be really dense, which is why we only need 1 tablespoon for this recipe. I experimented with more, and it was like eating a dry piece of cake, so make sure to only use 1 tablespoon when making this recipe to have moist and fluffy pancakes!
We also couldn’t have breakfast without adding in some protein, which is why 1 scoop of vanilla protein powder is added to this recipe.
Otherwise, the chances of you reaching for the cooking jar before lunch goes WAYYY up.
You see, protein promotes the feeling of being satisfied, which results in your body burning more fat and calories. Protein also plays a key role in boosting your body's metabolism because it maintains and builds muscle, and the more muscle you have, the more fat and calories you will naturally burn.
Make sense? Eat more protein; build more muscle; burn more fat and calories. MIND BLOWN!
These pumpkin coconut pancakes are loaded with fiber, packed with protein, and tastes like heaven in your mouth. Plus, they only take 10 minutes to make!
Plus... have I mentioned these pancakes are gluten-free, dairy-free, and paleo-friendly?
So if you’re lactose intolerant or don’t eat gluten, you’re in luck! You can still enjoy these fluffy delicious pancakes without the guilt!
Follow me on Instagram and hashtag #live2thriveKS so I can see all the tasty recipes you make. ♥
Start to finish: 10 minutes
- 1 Tablespoon coconut flour
- 1 scoop vanilla protein powder (about 20 grams of protein) I love Orgain Vegan Protein Powder
- 1/4 cup pure pumpkin puree
- 1-2 Tablespoons coconut milk
- 1 large egg
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- 1/2 Tablespoon coconut oil
- Coconut flakes for topping. I love Edward and Sons Toasted Coconut Flakes
Mix all the ingredients together, except the coconut oil, in a bowl using a fork. Add 1 extra tablespoon of coconut milk if you prefer thinner pancakes.
Coat a medium-sized pan with the coconut oil on medium heat. Pour the batter into the pan, forming 4-5 inch circles. Flip after 1–2 minutes when bubbles start to form. Cook both sides to your liking.
Serve pancakes immediately with ½ cup of fresh berries,1 tablespoon pure maple syrup, and 1 tablespoon coconut flakes.