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Pumpkin Coconut Pancakes

Rated as 4 out of 5 Stars

"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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23 m servings 412
Original recipe yields 4 servings (8 pancakes)


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  1. Blend 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.
  2. Heat 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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 412 calories; 33.1 24.7 10.4 0 801 Full nutrition

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These were pretty good—I added water at the end as the batter was too thick. They don’t replace a traditional pancake, but are a good, healthful alternative for a low carb lifestyle.