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Pumpkin Pancakes

Servings: 4 pancakes
Author: Angela Coleby
Print Recipe


  • 2 eggs
  • 6 tablespoons pumpkin puree
  • 2 tablespoons coconut milk
  • 2 teaspoons coconut oil
  • 2 tablespoons coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger ground
  • teaspoon allspice ground
  • ¼ teaspoon salt
  • 2 tablespoons butter for frying


  • Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Mix well.
  • Combine the wet and dry ingredients and whisk until there are no lumps.
  • Melt ½ teaspoon butter in a frying pan and pour a small amount of the batter in the pan, spreading out in a circle. Cook until bubbles appear around the sides.
  • Flip over gently and cook on the other side.
  • Repeat and use the remaining batter.
  • Slater with your topping of choice, eat and enjoy!


Makes 4 pancakes
Nutritional Info per pancake: 259 Calories, 18g Fat, 7g Protein, 14g Total Carbs, 7g Fibre, 7g Net Fibre