Paleo Pumpkin Coconut Flour Pancakes

I hope you had a wonderful weekend! This weekend we spent time spring cleaning and “redecorating”! A couple weekends ago we went to West Elm with all intentions of finding items for our wedding registry and instead we left with furniture, kitchen items & a rug! But I am in love with our new wood tiled nightstands (we got one for each side of the bed)! Now I just have to style it and make it look pretty. That’s for another time.

west elm wood tiled nightstand

Paleo Pumpkin Coconut Flour Pancakes

I know you’re thinking “it’s spring and pumpkin is something you eat in the fall, so why is she making pumpkin pancakes?” Well last week I tried out PaleOMG’s Hearty Banana Granola Pancakes (minus the granola), and they were absolutely delicious; however, the recipe used up all my ripe bananas.

Then, during our spring cleaning adventure, I found ONE can of Libby’s 100% Pumpkin hidden in our pantry from last Thanksgiving. I was going to throw it away, but I realized it wasn’t expired and I really wanted pancakes. So, I decided to make pumpkin pancakes instead of banana pancakes. I had to alter the recipe a little since pumpkin is a little different consistency, but the outcome: a delicious reminder of the holidays.


Paleo Pumpkin Coconut Flour Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: ~8 pancakes
  • 3 eggs
  • ½ cup 100% pure pumpkin (I used Libby's canned pumpkin)
  • ½ cup canned coconut milk
  • 1 tsp vanilla extract
  • 1 Tbs maple syrup (optional)
  • 3 Tbs coconut flour
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • pinch of salt
  • coconut oil for greasing
  1. In a food processor add the pumpkin puree and coconut milk and blend until smooth
  2. Add eggs, vanilla, and maple syrup and beat together for 30 seconds
  3. Slowly sift in the coconut flour, pumpkin spice, cinnamon, baking soda & salt
  4. {I like to combine all the dry ingredients together first before sifting into the mixture}
  5. Blend together until smooth
  6. Heat a non-stick skillet over medium-high heat
  7. Once hot, grease the griddle with coconut oil and pour batter into small (2-3 inch) pancakes {I usually use 3 Tbs of batter}
  8. Cook until edges are firm & starts to bubble (takes longer than regular batter ~ 3-4min) then flip and cook through
  9. Serve hot with maple syrup!
Adapted from my own coconut flour pancake recipe & PaleOMG's banana pancakes.
IMG_1690IMG_1695IMG_1694Recipe is linked to

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  1. Jenna says

    I just made these this morning and I really liked them. I used unsweetened almond milk instead of coconut milk which I think made them a little softer but they were still yummy. It was a lot easier to flip them when I made silver dollar sized pancakes.
    Great recipe – thank you!
    Jenna from Denver CO

  2. Guest says

    Made these this morning to try a pumpkin pancake recipe without almond meal – they were a bit eggy and hard to flip, but tasted fine. Could have maybe used a bit more spice. Kids ate them up and loved them.

    • says

      both… you want to mix it up so it’s creamy milk. I prefer to use liquid coconut milk (like from Trader Joes) vs. canned coconut milk for this as the full fat is the one that separates. If you do use the full fat in the can, I shake it up (water + cream) because you want it to be creamy.

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