Around here we have already started to see the very first hints of fall. Certain leaves are beginning to fade into a golden yellow, apples are decorating orchard trees and there's a cool edge to the afternoon breeze. The season for steaming drinks, flannels and all-things-pumpkin is about to arrive! To celebrate, I've prepared this Coconut Flour Pumpkin Pancake recipe. Made with hearty ingredients and filled with the rich flavors of cinnamon and maple syrup, this breakfast treat is the perfect way to usher in the upcoming season.

I've always found breakfast planning in the fall to be rather tricky. Even though cooler mornings make me want to linger over a hot plate of food and mug of tea, the start of the day is often so rushed and frantic with trying to get everyone out the door for work and school. That's why I wanted to keep this recipe as easy as possible without compromising texture or flavor. A lot of the gluten-fee and grain-free pancake recipes out there call for a long list of somewhat obscure ingredients. I know that I'm personally much more likely to make a recipe when the ingredients are simple and streamlined. Fewer ingredients means that I don't have to chaotically pull everything out of my cabinets to find what I'm looking for. It also means fewer measuring cups and dishes piled up in the kitchen sink when I'm done.

Because this pancake recipe is based on pumpkin, I will warn that they do turn out somewhat dense. I prefer them this way, but if you like a fluffier pancake experiment with omitting the coconut flour and subsituting for 2 tablespoons of melted coconut oil or ghee instead. 

I like to serve these Coconut Flour Pumpkin Pancakes with melted butter and sliced banana, or drizzled with a touch of raw honey. They can also be made ahead; leftovers are delicious when toasted and slathered with sprouted nut butter for a protein-rich meal on the go. As with all the recipes you find here on the blog, I encourage you to get creative and make adjustments that feel nourishing to you!

Coconut Flour Pumpkin Pancakes

By Kayla - Radiant Life

Ingredients

4 large eggs

1/2 cup pumpkin puree (canned or homemade)

1 teaspoon pure vanilla extract

1 tablespoon maple syrup

2 tablespoons coconut flour

1/4 tsp baking soda

1 teaspoon cinnamon

Spoonful ghee or lard, for cooking

Directions

In a medium sized bowl whisk togethe the eggs, pumpkin, vanilla extract and maple syrup. Sift in the coconut flour, baking soda and cinnamon. Mix until all ingredients combine and no lumps remain in the batter. Add ghee or lard to a skillet over medium heat. Once melted, spoon several tablespoons of batter onto the pan per each pancake. When bubbles appear on the surface and the sides of the pancakes become firm, flip once to finish cooking. Enjoy!