Imagine waking up to the most incredible, guilt-free breakfast that tastes like autumn in every single bite! These Vegan Pumpkin Coconut Flour Pancakes are not just a meal; they're a culinary experience that will transform your morning routine. Packed with warm spices, creamy pumpkin, and a delightful coconut flour base, these pancakes are about to become your new obsession – and the best part? They're completely plant-based and incredibly nutritious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Begin by gathering all your ingredients: 1 cup of pumpkin puree, 1/2 cup of coconut flour, 1 cup of almond milk, 2 tablespoons of maple syrup, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
- In a large mixing bowl, combine the pumpkin puree, almond milk, and maple syrup. Whisk these ingredients together until they are well blended and smooth.
- In a separate bowl, mix the dry ingredients: coconut flour, baking powder, cinnamon, and nutmeg. Stir them together until they are evenly combined.
- Gradually add the dry mixture to the wet mixture, stirring gently to combine. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to allow the coconut flour to absorb the liquid.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of oil or cooking spray if desired.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until bubbles start to form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through. Repeat this process with the remaining batter, adjusting the heat as necessary to prevent burning.
- Once all the pancakes are cooked, stack them on a plate. Serve warm with your favorite toppings, such as additional maple syrup, fresh fruit, or a sprinkle of nuts.
- Enjoy your delicious Vegan Pumpkin Coconut Flour Pancakes!
Tips
- Let the batter rest for 5 minutes after mixing - this allows the coconut flour to fully absorb the liquid, creating a perfect pancake texture.
- Use medium heat to prevent burning and ensure even cooking. Coconut flour can be tricky, so patience is key!
- Don't overmix the batter - a few lumps are actually good and will help keep your pancakes light and fluffy.
- If the batter seems too thick, add a little more almond milk to thin it out. Coconut flour absorbs liquid differently than other flours.
- For extra flavor, try adding a pinch of ground ginger or a dash of vanilla extract to the batter.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch to ensure everyone gets hot pancakes simultaneously.
- Experiment with toppings like toasted pecans, pumpkin seeds, or a dollop of coconut yogurt for added texture and flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
