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Gluten-Free Pumpkin-Spice Coconut Flour Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Gluten-Free Pumpkin-Spice Coconut Flour Pancakes  Recipe

These gluten-free, grain-free, fluffy pancakes have the rich aroma of pumpkin and spice. They're tasty as is, but the option to add honey takes them over the top. Drizzle with maple syrup and sprinkle with toasted pecans for an extra-special treat.

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At a glance

Prep
Bake
Total
Yield
14 to 16 medium (3") pancakes
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Whisk together the eggs, pumpkin, milk, honey, and vanilla extract until well blended.
  2. In a separate bowl, combine the remaining ingredients and mix until thoroughly combined.
  3. Whisk together the dry and wet ingredients until evenly moistened.
  4. Heat a heavy frying pan over medium heat, or heat an electric griddle to 350°F. Generously grease the frying pan or griddle.
  5. Drop the batter by tablespoonfuls onto the buttered pan or griddle.
  6. Bake the pancakes on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn them and cook the other side until firm.
  7. Repeat with the remaining batter. Serve pancakes warm.
  8. Yield: 14 to 16 medium (3") pancakes

Nutrition Information

  • Serving Size 1 pancake (25g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 40
  • Calories from Fat 15
  • Total Fat 1.5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 65mg
  • Total Carbohydrate 4g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.