Fiber-Rich Pumpkin Coconut Flour Pancakes with Peanut Butter & Raw Honey Syrup
Every once in awhile I have a taste for pancakes. Because they are 100% pure refined carbohydrate, traditional pancakes tend to leave me feeling stuffed, yet unfulfilled. I’m not sure about you…but when I eat, I want it to count!
I went on the hunt for a pancake recipe that not only offered nutrition, but one that had some muscle too. The recipe below is a compilation of several with the addition of two secret ingredients (psyllium husk powder and ground flax seed…shhh!) to bump up the fiber content, which works to stabilize blood sugar.
Oh, I almost forgot…the Peanut Butter & Raw Honey Syrup! Seriously, what are pancakes without syrup?
I used to have a total crush on maple syrup. But just like traditional pancakes, syrup is pure carbohydrate- so all it does is drive up the blood sugar even higher than before.
I created a much healthier syrup solution. Simply whisk together slightly warmed fresh ground peanut butter (you could also use almond, cashew or sunflower butter), warmed unsweetened coconut milk, and just a touch of raw honey (or maple syrup). Trust me, your pancakes won’t miss being drowned in maple syrup.
I have a feeling you’ll ♥ this recipe.

Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
servings (serving size: 2 pancakes + 2 tbsp. syrup)
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- unrefined coconut oil
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 3 organic free-range eggs
- 1/2 cup unsweetened coconut milk
- 1 tbsp. pure maple syrup or raw honey
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 3 tbsp. coconut flour I like Nutiva brand coconut flour
- 2 tbsp. ground flaxseed
- 1 tbsp. psyllium husk powder I use NOW brand psyllium husk powder
- 1/4 tsp. Sea salt
- 1/4 cup fresh ground peanut butter
- 1/2 cup unsweetened coconut milk or more/less to reach desired consistency
- 1 tbsp. raw honey you can use pure maple syrup if desired
Ingredients
Pancakes:
Peanut Butter & Raw Honey Syrup:
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- Heat large frying pan over medium heat and grease with a teaspoon or two of coconut oil.
- In a large bowl, mix pumpkin, coconut milk, eggs, maple syrup or honey, and vanilla until combined.
- In a smaller bowl, combine baking soda, cinnamon, coconut flour, flax seed, psyllium husk powder and salt. Make sure no lumps are remaining.
- Fold the flour mixture into the wet mixture, taking care not to overmix.
- Place ¼ cup of the batter on the preheated pan. Gently pat the top of the pancake with the bottom of the measuring cup to flatten just a bit. Cook 5 minutes or until pancakes begin to bubble in the center. Flip and cook 3 minutes on the other side until lightly browned.
- Add peanut butter and coconut milk to a microwave-safe bowl or liquid measuring cup. Microwave for 30 seconds or until warm. Stir together until combined. Stir in honey.
Nutrition Facts per serving (2 pancakes + 2 tbsp. syrup): Calories: 280; Total Fat: 17 grams; Saturated Fat: 6 grams; Sodium: 302 mg; Potassium: 180 mg; Total Carbohydrate: 23 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 14 grams; Sugar: 9 grams; Protein: 11 grams