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Tuesday, February 17, 2015

Pumpkin Coconut Pancakes

A few years back my digestion took a turn for the worse and like so many people today, I limit my intake of grains.

Less grains means branching out to try other foods we might not have had before. One of those for me was coconut flour pancakes.

Our family has had a few versions and this one is my favorite because it includes pumpkin, which technically counts as a veggie for breakfast.

Coconut flour is easy to find, now that coconut has turned vogue. This trend is one I actually agree with.

These pancakes are packed with protein, fiber, and yumminess.


1/4 c                        Coconut Flour
1-3t                         Cinnamon or other spices
Pinch                       Nutmeg
1/2 t                         Salt
1/4 t                         Baking Soda
1/4 c or more          Pumpkin Puree
3 T                          Coconut Cream, Coconut Milk, or Dairy Milk
1 T or less               Honey
3                              Eggs (large size works well)
1 T                          Coconut Oil, melted, and extra for the frying pan
2 t or more              Vanilla (Trader Joe's vanilla with bourbon is actually pretty good)

Whisk all the dry ingredients together.

In a separate bowl, whisk all the wet ingredients together.

Mix the two bowls into one and stir just until combined.

Heat frying pan to a medium high heat and coat with coconut oil. Pour some batter into pan to make pancakes. Flip when first side is done or slightly browned. If they're really thick, you could add more milk or cream into the mix before cooking.

Pull out some real maple syrup or applesauce, maybe some strips of bacon, and enjoy!

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