Pancakes - Pumpkin

Prep Time

10 minutes

Prep Notes

Pumpkin, cinnamon, and nutmeg combine for an absolutely delightful fall weekend treat! 

Cooking Time

10 minutes


12 pancakes


1 1/2 cup Coconut Milk

1 cup Pumpkin Puree

2 whole Eggs

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Apple Cider Vinegar

1 cup Almond Meal/Flour

3/4 cup Arrowroot Flour

1/4 cup Coconut Flour

1 1/2 tsp Baking Soda

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 tsp Sea Salt

3 Tbsp Coconut Sugar


  1. In a medium bowl, mix together the milk, pumpkin, eggs, oil and vinegar until thoroughly combined. Set aside.
  2. Combine the flours, coconut sugar, baking soda, cinnamon, nutmeg and salt in a separate large bowl. Stir into the pumpkin mixture to combine. Whisk until batter is smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter into the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 5 minutes each side) and serve hot.