Amazing Coconut Pumpkin Pancakes Recipe

Start off a lazy Sunday morning with these amazing Coconut Pumpkin Pancakes that are made with pumpkin puree, powdered sugar, cinnamon, nutmeg and almond milk, and topped with coconut cream and shredded coconut.

Since I first made these amazing pancakes I have been dying to share the recipe ever since. You’re are going to LOVE these!

They are made with a simple batter infused with pumpkin, cinnamon and nutmeg and topped with coconut cream, shredded coconut and maple syrup.  These are the perfect way to start a lazy Saturday morning.

And, because who wants to spend tons of timing cooking on a weekend, this recipe takes 5 minutes to prepare and about 10 to cook (depending on the size of your pan).  If that’s not I win, I don’t know what is.

Quick tip for the coconut cream, try refrigerating overnight, then shake well and mix with a teaspoon of cinnamon, then pour over your pancakes for a yummy twist on the original!

Of course, you can skip the coconut cream and shredded coconut toppings and add whatever pancake toppings you prefer. Chocolate chips are another topping favorite of mine!

Try these buckwheat pancakes next!

Amazing Coconut Pumpkin Pancakes Recipe

Yield: 10 small pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Start off a lazy Sunday morning with these amazing Coconut Pumpkin Pancakes that are made with pumpkin puree, powdered sugar, cinnamon, nutmeg and almond milk, and topped with coconut cream and shredded coconut.

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Ingredients

Pancakes

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 2 tbs baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup canned pumpkin, fresh works too.
• 1/2 cup almond milk

To serve:

• 1/2 cup heavy coconut milk mixed with 1 tsp cinnamon
• 1/4 cup shredded coconut

Instructions

1. Mix dry pancake ingredients in a bowl then mix in the pumpkin and almond milk. If the mixture is too thick, simply add more almond milk (1 tablespoon at a time), if too thin add more flour (1 tablespoon at a time).
2. In a greased skillet (I used Pam) over medium-high heat add scoops of pancake batter and cook until golden brown on both sides.
3. Drizzle coconut milk and top with shredded coconut.