Grain Free Coconut Pumpkin Pancakes




Yield 6-8 Servings


2 1/2 cups Pumpkin Puree

1 Dozen Pasture-raised Eggs

1/4 cup Coconut Flour

1 tbsp. Baking Powder

1 cup Coconut Milk

2 tbsp. Arrowroot Powder

1 tbsp. Cinnamon

3/4 tsp. Ground Cloves

1/2 tsp. Ground Ginger

1/2 tsp. Ground Nutmeg

1 tsp. Pink Salt

1/4 cup Keto maple syrup

2 tsp. Vanilla Extract

4 tbsp. of coconut oil


Step #1:  Beat eggs. Whisk the spices and the salt into the flour, then add to the pumpkin puree. Stir well, then add eggs, coconut milk, syrup and vanilla, stirring after each addition.

Step #2:  Heat a griddle or other heavy bottomed pan over medium heat until thoroughly heated, 4-5 minutes. Reduce heat slightly and generously grease the pan with coconut oil.

Step #3:  Ladle the batter onto the griddle and cook until the edges are very dry. Turn with a spatula and finish cooking. (Add more flour to the remaining batter if the pancakes are crumbly or fall apart on the griddle- these ones are still yummy though, so just set them aside.)

Step #4:  Reserve finished pancakes in a 150° oven until serving time. These can also be made as waffles!

Servings: 6-8

Ready in: 25 min.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast

Nutrition Facts

Serving Size 1 pancake

Amount Per Serving

Calories 288

% Daily Value

Total Fat 21 g


Cholesterol 210 mg


Total Carbohydrates 15 g


Dietary Fiber 4 g


Sugars 3 g

Protein 11 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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