Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

412 calories; protein 10.4g; carbohydrates 24.7g; fat 33.1g; sodium 801.4mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/14/2018
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. Read More