Pumpkin Pancakes



  • 1/4 cup pumpkin cooked and puréed
  • 3 tbs almond milk
  • 1 tbs of maple syrup, plus extra to serve
  • 3 eggs
  • 1 tbs vanilla bean extract
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Coconut yoghurt to serve
  • Blueberries to serve


    1. Place all the dry ingredients together, add wet ingredients and whisk until smooth.
    2. Heat the pan, add a little coconut oil, and place a blob of pancake mixture in the middle. Cook until the pancake starts to bubble and rise before turning over.
    3. Serve with coconut yoghurt and fresh blueberries. Drizzle with extra maple syrup.

    (Recipe sourced & adapted from bestrecipes.com.au)