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Ingredients
- 2 large eggs
- 1/4 cup pumpkin puree
- 2 tsp raw honey or maple syrup
- 1/2 tsp baking powder
- 1/4 cup coconut flour
- 1/2 tsp cinnamon
- 1-2 tbsp coconut oil for frying
- drizzle of maple syrup
- 1/2 banana - peeled and sliced (optional)
Ingredients
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Instructions
- In a large bowl, whisk together eggs, pumpkin, and honey. In a small bowl, combine the baking powder, coconut flour, and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined (batter will be thick).
- In a medium skillet, heat the coconut oil to medium heat. Add about 1/2 of the batter to the pan and cook for 3-4 minutes, until the bottom is cooked through. Flip the pancake and then cook the other side for 2-4 minutes, until cooked all the way through. Repeat with the remaining batter.
- Serve warm. Top with banana slices and drizzle of maple syrup.
Can i use almond flour for coconut flour?
That’s tricky because you would need more almond flour than coconut flour. I would encourage you to try the recipe as written unless you have a lot of experience subbing almond flour for coconut flour. But feel free to try according to your preferences!
Similar to the above question, can I sub oat flour for coconut flour?