Pumpkin Coconut Pancakes

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.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 412 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon almond extract
• 5 egg whites
• 1 ½ teaspoons pumpkin pie spice
• ½ cup pumpkin puree
• cooking spray
• 1 pinch sea salt
• ½ cup coconut flour
• ½ cup almond butter
• ¼ cup coconut oil
• 2 very ripe bananas

Recipe Instructions

Step 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.

Step 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.