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My review
Pumpkin Coconut Pancakes
55
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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Ingredients
23 m servings 412Original recipe yields 4 servings (8 pancakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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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.