Pumpkin Coconut Pancakes recipe

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Ingredients

2 very ripe bananas
5 egg whites
½ cup almond butter
¼ cup coconut oil
1 teaspoon almond extract
½ cup pumpkin puree
½ cup coconut flour
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch sea salt
cooking spray

Nutrition Info

412.1 calories
carbohydrate: 24.7 g
cholesterol: : -
fat: 33.1 g
fiber: 4.2 g
protein: 10.4 g
saturatedFat: 14.5 g
servingSize: -
sodium: 801.4 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined.

  2. Heat a skillet over medium-low heat, spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

Recipe Yield

8 pancakes

Recipe Note

This is a recipe for flourless pumpkin coconut pancakes, made with almond butter, coconut flour, and bananas. These thick, cake-like pancakes are sure to win everyone over! Top with your favorite pancake toppings to enjoy.

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