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Pumpkin Pie Pancakes


Yields: 6 servings | Serving Size: 1 pancake | Calories: 182 | Total Fat: 10g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 208mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 8g | Protein: 6g | SmartPoints: 8


  • 3 eggs
  • 1/2 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 cup pureed pumpkin
  • 1 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons coconut oil


  1. In a large bowl, combine eggs, milk, vanilla, honey, and pumpkin. Mix well to combine. In a separate bowl, sift together the flour, cinnamon, clove, nutmeg, and baking soda. Add the dry ingredients to the wet pumpkin mixture and gently stir until just combined. Be careful not to over mix!
  2. Heat a skillet on medium heat. drop 1 teaspoon of the coconut oil onto the hot skillet. Once melted, pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet with the remaining coconut oil in-between cooking the pancakes as needed.
  3. Serve hot, if desired top with maple syrup, honey, fresh fruit, or your favorite jam!

Recipe adapted from: skinnyms.com




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