Gluten-Free Flour Friday: Chocolate Pumpkin Cream Pancakes with Coconut Flour

Pumpkin Cream Pancakes. CLose

This is exciting…. a Halloween-themed (gluten-free) pancake reminiscent of my most favorite childhood sandwich cookie. Pumpkin cream stuffed between chocolate pancakes! Made with coconut flour, these pancakes taste almost like a cupcake. Coconut flour (high in both fiber and protein) can be a bit crumbly, so I’ve added a bit of tapioca starch as a binder.

No extra syrup necessary. Enjoy.

Chocolate Pumpkin Cream Pancakes with Coconut Flour

serves 2

  • 1/2 cup coconut flour
  • 2 tsp tapioca starch
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 1/2 tbsp maple syrup
  • 1 cup unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 3 tbsp unsweetened applesauce
  • cooking spray
  • 1/4 cup Pumpkin Cream

Pumpkin Cream

makes 1 cup

  • 1/2 cup coconut cream (refrigerated 4-8 hours to firm)
  • 1/2 cup pumpkin puree
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla extract
  1. Make Pumpkin Cream first. Combine all cream ingredients in a blender. Blend until smooth.Cream ingredients
  2. Combine coconut flour, tapioca starch, cocoa powder, baking powder, and salt in a large bowl, stirring with a whisk to combine.
  3. In a medium bowl, add milk, vanilla, applesauce, and maple syrup, stirring with a whisk to combine.
  4. Heat a nonstick skillet over medium heat, spray with cooking spray.
  5. Add wet ingredients to dry ingredients, stirring just until ingredients are combined.
  6. Drop batter (1/4 cup per pancake) onto heated skillet. Cover skillet with lid (allowing top of pancakes to begin “baking”).
  7. Cook for 5 minutes, flip pancakes, cover with lid again until fully cooked, another 5 minutes.
  8. Add pumpkin cream. Enjoy!

Pumpkin Cream Pancakes

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2 thoughts on “Gluten-Free Flour Friday: Chocolate Pumpkin Cream Pancakes with Coconut Flour

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