Pumpkin Spice Pancakes with Coconut Cream and Chocolate Maple Syrup

  • Author: Amber Romaniuk
  • Yield: 6 1x


  • ¾ cup Bob’s Red Mill GF Flour
  • 1 tsp coconut sugar
  • 2 tsp baking powder
  • Pinch of sea salt
  • 2 eggs
  • ½ cup almond milk
  • 2 tbsp olive oil
  • ¼ cup pumpkin puree
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp pumpkin spice
  • 2 tbsp coconut cream (For topping)
  • For the chocolate maple syrup
  • 2 tbsp cacao powder
  • ¼ cup maple syrup


  1. In a large bowl, combine flour, coconut sugar, cinnamon, nutmeg, pumpkin spice baking powder, sea salt and mix well.
  2. Add eggs, almond milk, olive oil and pumpkin and whisk well.
  3. Heat a frying pan with coconut oil over medium heat.
  4. Pour batter into pan to make pancakes the size of your choosing. Flip when tops are bubbling and golden brown on the bottom.
  5. Top with coconut cream and chocolate maple syrup (or plain are also amazing) and enjoy!
  6. Serves about 6 medium fluffy small pancakes.


Special Thanks To:

Photos by Lisa San Filippo

Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.

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