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Pumpkin Coconut Pancakes Recipe

Recipe by: Megan Olson

"This is a recipe for flourless pumpkin coconut pancakes, made with almond butter, coconut flour, and bananas. These thick, cake-like pancakes are sure to win everyone over! Top with your favorite pancake toppings to enjoy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook8 m
  • Ready In23 m
  • 1Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined.
  • 2Heat a skillet over medium-low heat; spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
Footnotes
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 4 servings
  • 534 cals
  • 2 very ripe bananas
  • 5 egg whites
  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1 teaspoon almond extract
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch sea salt
  • cooking spray
Nutrition

Amount per serving ( 5 total)

  • Calories:
    534
    27%
  • Fat:
    36.1
    56%
  • Carbs:
    44.9
    14%
  • Protein:
    14.4
    29%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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