Fiber-Rich Pumpkin Coconut Flour Pancakes with Peanut Butter & Raw Honey Syrup
Free from gluten, dairy, and grains, but full of nutrition and fiber, these pancakes will leave you feeling satisfied and nourished! 9 grams of fiber and 11 grams of protein per serving…not bad! You can store them in the refrigerator for up to a week or freeze up to a month! 2 Earthfoods per serving: ♥♥
Servings Prep Time
3servings (serving size: 2 pancakes + 2 tbsp. syrup) 10 minutes
Cook Time
15minutes
Servings Prep Time
3servings (serving size: 2 pancakes + 2 tbsp. syrup) 10 minutes
Cook Time
15minutes
Ingredients
Pancakes:
  • unrefined coconut oil
  • 1/2cup canned pumpkin(NOT pumpkin pie filling)
  • 3 organic free-range eggs
  • 1/2cup unsweetened coconut milk
  • 1tbsp. pure maple syrup or raw honey
  • 1/2 tsp. pure vanilla extract
  • 1/2tsp. baking soda
  • 1/2 tsp. cinnamon
  • 3 tbsp. coconut flourI like Nutiva brand coconut flour
  • 2tbsp. ground flaxseed
  • 1tbsp. psyllium husk powderI use NOW brand psyllium husk powder
  • 1/4 tsp. Sea salt
Peanut Butter & Raw Honey Syrup:
  • 1/4cup fresh ground peanut butter
  • 1/2cup unsweetened coconut milkor more/less to reach desired consistency
  • 1tbsp. raw honeyyou can use pure maple syrup if desired
Instructions
  1. Heat large frying pan over medium heat and grease with a teaspoon or two of coconut oil.
  2. In a large bowl, mix pumpkin, coconut milk, eggs, maple syrup or honey, and vanilla until combined.
  3. In a smaller bowl, combine baking soda, cinnamon, coconut flour, flax seed, psyllium husk powder and salt. Make sure no lumps are remaining.
  4. Fold the flour mixture into the wet mixture, taking care not to overmix.
  5. 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.
Peanut Butter & Raw Honey Syrup:
  1. 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.
Recipe Notes

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