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