Pumpkin Pecan Pancakes​​​​​​​

I don't know if this happens to you, but every year at this time I start to get a bit obsessed with anything pumpkin. Pumpkin coffee, pumpkin bread, and this delightfully savory, naturally sweet, and ridiculously delicious Pumpkin Pecan Pancake recipe. I love them! I hope you enjoy them as much as I do! 🙂

Pumpkin Pecan Pancakes (Gluten Free)
by Erin Nielsen


Servings: 7 small pancakes


1/4 cup pumpkin puree
3 tbsp coconut milk
1 tbsp honey
3 eggs
1 tbsp coconut oil, melted, plus additional for pan
1.5 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda
1/2 C pecans


  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda.
  2. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, coconut milk, honey, eggs, oil, and vanilla.
  3. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  4. Heat a griddle or non-stick skillet to medium heat.
  5. Coat pan with coconut oil.
  6. Pour about 1/4 cup of batter onto the skillet.
  7. Cook for 2-4 minutes until the bottom is cooked through, and then flip.
  8. Cook for another 2-4 minutes until lightly browned.
  9. Repeat with remaining batter.
  10. Serve warm and with pecans and pure maple syrup drizzle or honey - but go light with the drizzle.  🙂

Happy Eating!

XO - Erin

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