Coconut Pumpkin Pancakes
Fluffy and light addictive soft texture pancakes

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Coconut Pumpkin Pancakes

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Ingredients

Adjust Servings:
450g/ 1lb Pumpkin
1 tbsp cinnamon
1 cup Coconut flakes
25g/ 1oz Butter at room temperature
1 tsp Salt
3 tbsp Brown Sugar
1 cup buttermilk
1 tsp Vanilla extract
1 cup all purpose flour
2 medium Eggs
1 tbsp Olive oil
For Serving
Maple syrup

Nutritional information

1 pancake
Serving size
90
Calories
15g
fat
3.6g
saturates
17mg
Protein
5g
sugar
12g
fibers

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Features:
  • 30 minutes or less
  • Vegeterian
Cuisine:

Ingredients

  • For Serving

Directions

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How can we go wrong with a title like coconut pumpkin pancakes? it already contains my favorite ingredients, coconut and pumpkin.

I was trying to make a high nutrition pancakes for my kids last Saturday so I searched the fridge for the good stuff and I found a piece of pumpkin which I immediately paired it with the coconut, a great combination.

Coconut Pumpkin Pancakes – the ingredients

Cooking pumpkin is fast and easy, I love how it gets soft in less than 20 minutes, it make the pancakes making spontaneous, however cut the pumpkin into medium chunks in order to save cooking time.

I cook the pumpkin with one tablespoon of Cinnamon, it gives the pumpkin a great tangy flavor and it’s as strong as to add cinnamon to the pancake batter.

There are few ways to get the coconut in the batter and I’ll show some of them in my future posts, in this case I actually used coconut flakes that I added into the batter.

if you want to make these coconut pumpkin pancakes Paleo style you can use coconut flour instead of the regular wheat flour.

The batter

Making the batter is easy, I usually use the food processor to save time but a regular whisk and a bowl is just fine.

These pancakes will not be full of bubbles as the regular pancakes because the pumpkin and coconut flakes makes the batter heavier, but fear not, our pancakes will be light and fluffy.

Thanks to baking powder and baking soda, our two chemical catalysators, we will have enough bubbles and air inside the pancakes, I have discussed the contribution of these great powders in my whole-wheat pancakes .

Cooking these coconut pumpkin pancakes are the same as regular pancakes however I noticed that lower temperature and longer time on the pan will get us better results in terms moisture in the pancakes and preventing them from getting burnt.

coconut pumpkin pancakes

These pancakes have great color, aroma and taste, they are full with fibers and natural vitamins and low in sugar and fat, they make the perfect Saturday morning breakfast.

 

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Steps

1
Done
25 minutes

Cook the pumpkin

Place a medium saucepan filled with water on medium-high heat
Cut the pumpkin into small cubes, place in a saucepan and bring to a simmer.
Add cinnamon and reduce heat to low, cook for 25 minutes until soft.
Strain and keep aside.

2
Done
10 minutes

making the batter

Place the pumpkin cubes, butter and coconut flakes in a food processor and blend into a fine paste.
Add the sugar, salt, vanilla and buttermilk and blend for 1 more minute.
Add the eggs, olive oil and flour and mix until fully incorporated

3
Done
15 minutes

cooking the pancakes

Place a large Iron skillet over medium heat for 2-3 minutes.
Butter the skillet and pour in the pancake mixture, as many as the pan fits.
Cook for 3 minutes on each side until the pancakes are in a nice golden brown color.

4
Done
2 minutes

serving

Stack the pancakes one on top of the other and pour maple syrup on top.
Serve immediately.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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