Pumpkin Coconut Pancakes Recipes
COCONUT PUMPKIN PANCAKES
Provided by jaron
Time 30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Place a medium saucepan filled with water on medium-high heat Cut the pumpkin into small cubes, place in a saucepan and bring to a simmer. Add cinnamon and reduce heat to low, cook for 25 minutes until soft. Strain and keep aside.
- Place the pumpkin cubes, butter and coconut flakes in a food processor and blend into a fine paste. Add the sugar, salt, vanilla and buttermilk and blend for 1 more minute. Add the eggs, olive oil and flour and mix until fully incorporated
- Place a large Iron skillet over medium heat for 2-3 minutes. Butter the skillet and pour in the pancake mixture, as many as the pan fits. Cook for 3 minutes on each side until the pancakes are in a nice golden brown color.
- Stack the pancakes one on top of the other and pour maple syrup on top. Serve immediately.
Nutrition Facts : ServingSize 1 pancake, Calories 90, Fat 15g, SaturatedFat 3.6g, Protein 17mg, Sugar 5g, Fiber 12g
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES
Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.
Provided by cjcuppycake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
- Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
- Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g
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