Kick Off October With These Pumpkin Coconut Pancakes

So, here’s our pumpkin-y contribution. We made these pumpkin coconut pancakes this past weekend – on one of those clear, crisp mornings – and they were absolute perfection on a plate.


  • 1 1/4 cups whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves
  • 1 cup coconut milk, mixed well until smooth (light or full fat)
  • 1/4 cup milk or almond milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons melted coconut oil, cooled + extra for cooking
  • 1 egg
  • 1 cup toasted, unsweetened coconut flakes


  1. In a large bowl, whisk the dry ingredients together.
  2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
  3. In another smaller bowl, stir the coconut milk, milk, pumpkin, 2 tablespoons coconut oil and egg together.
  4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
  5. Heat a skillet over medium heat. Add some coconut oil and swirl it in the pan.
  6. Pour in 1/4 cup batter per pancake.
  7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
  8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.
  9. Serve the pancakes sprinkled with toasted coconut flakes and drizzled with maple syrup.

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