Recipes

Coconut Flour Pumpkin Pancakes (With Blueberry Syrup)

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If you think you’ve seen and tried it all when it comes to paleo pancake recipes, then think again. These low carb coconut flour pumpkin pancakes are a must try. While this isn’t the first time that we’ve shared some fantastic coconut flour pancake recipes, this is easily one of my favorites. The pancakes are made with a base of coconut flour, eggs, and tasty organic canned (or homemade) pumpkin puree. That’s not all that this recipe includes though. There’s also an unbelievably yummy homemade blueberry syrup that is absolutely to die for. This is one breakfast recipe that you’ll want to enjoy at any time of day. 

coconut flour pumpkin pancakes recipe
Serving Size
1
Calories/Serving
157

Enjoying paleo pancakes for breakfast is nothing new. There are dozens upon dozens of healthy ways to enjoy making pancakes from scratch, using everything from bananas to sweet potatoes. However, this low carb coconut flour pumpkin pancake recipe just might end up being your new favorite. Just wait until you try the delicious homemade blueberry syrup.

The Syrup Is The Secret Sauce

The blueberry syrup recipe is easily my favorite part of this pancake breakfast. To make it, you’ll need either fresh or frozen blueberries, some freshly squeezed orange juice, water, and arrowroot flour. Heat the blueberries and orange juice in a small saucepan over a medium heat for 5-6 minutes, and then combine the water and arrowroot in a separate bowl. After removing the blueberries from the heat, stir in the arrowroot mixture, and voila! That’s all it takes to make your homemade blueberry syrup. I prefer to use fresh blueberries when I make it, as I feel like they add just that little bit extra to the syrup. Whatever you choose, you’ll be able to enjoy pancake syrup totally guilt free, and it’s even packed full of cancer fighting antioxidants thanks to the use of real blueberries. (1)

Ridiculously Tasty Pancakes

As good as the blueberry syrup is, these pumpkin pancakes are no slouch when it comes to offering tons of great flavor as well. The first thing you’ll need to do is sift together your coconut flour, baking powder, and salt. With that out of the way, you can then turn your attention to combining the eggs, almond milk, melted coconut oil, and pumpkin puree.

pumpkin pancake ingredients

While many of you have probably used pumpkin puree to great effect in many holiday themed desserts, it also works incredibly well when it comes to making great tasting pancakes. And of course, pumpkin is a wonderfully nutritious food to indulge in anyway, as numerous studies have indicated it possesses several antioxidant, anti-cancer, and anti-inflammatory properties. (2) But perhaps more importantly as far as this pancake recipe is concerned, it’s perfect as is. The use of coconut flour and coconut oil also meshes perfectly with the pumpkin puree, offering just the right amount of coconut flavor with every bite as well.

homemade blueberry syrup

I honestly can’t say enough good things about this recipe. The pumpkin pancakes are delicious in their own right, and work terrifically for anyone looking for a tasty low carb breakfast idea. And the blueberry syrup recipe? You’ll definitely want to make it again and again — it’s that good. Combining the two of them results in one incredible paleo breakfast meal. Of course, if you’d prefer to use another topping on your pancakes, like honey or maple syrup, you can go right ahead. All of them are excellent options that keep things nutritious and totally paleo friendly.

yummy coconut flour pancakes
paleo pumpkin pancakes

P.S. – If you’re interested in some more great paleo pancake breakfast recipes, then here’s a few more of my personal favorites that you might want to check out:

#1 – 5 Ingredient Paleo Pancakes (3 Ways!)

#2 – Chocolate Hazelnut Paleo Pancakes

#3 – Lemon Poppy Seed Paleo Pancakes


Ingredients

  • For the pancakes
    • 3 eggs
    • ¼ cup organic canned or homemade pumpkin puree, well drained
    • 3 tbsp almond milk
    • 3 tbsp melted coconut oil plus extra for greasing
    • ¼ cup coconut flour
    • 1 tbsp coconut sugar or other sweetener (optional)
    • ¼ tsp baking powder
    • pinch of salt
  • For the blueberry sauce
    • 2 cups fresh or frozen blueberries
    • ¼ cup freshly squeezed orange juice
    • 1 tbsp water
    • 2 tbsp arrowroot flour

Directions

  1. To make the sauce place the blueberries and orange juice in a small saucepan.
  2. Heat over medium heat until mixture comes to a low boil.
  3. Cook for another 5-6 minutes.
  4. In a small bowl combine the water and arrowroot flour.
  5. Remove the blueberry sauce from the heat.
  6. While stirring, add the arrowroot mixture into the blueberry sauce. Set aside.
  7. To make the pancakes, in a bowl sift together the coconut flour, baking powder and salt. Set aside.
  8. In the bowl of a stand mixer fitted with the paddle attachment, place the eggs, almond milk, coconut oil and pumpkin puree and beat until combined.
  9. Add in the coconut flour mixture and beat until well combined.
  10. Let the batter sit for 5-10 minutes so it can thicken.
  11. Grease a skillet with extra coconut oil and heat over medium heat.
  12. Drop ¼ cup of batter for each pancake onto the hot skillet.
  13. Cook for 3-4 minutes or until small bubbles begin to form on top.
  14. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  15. Serve warm with blueberry sauce.

Servings

Serving Size

1

Servings/Recipe

6

Nutrition Information

Calories

157

Carbohydrates

14.4 g

Fat

9.8 g

Sugar

6.5 g

Protein

4.1 g

Fiber

3.4 g

Calories 157 kcal
Potassium 114.7 mg
Vitamin A 116.3 µg
Vitamin C 10.4 mg
Folic Acid (B9) 17.9 µg
Sodium 110.4 mg

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