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Pumpkin Pancakes with Cinnamon Whipped Coconut Cream served in a white plate with a metal fork on the side
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5 from 2 votes

Pumpkin Pancakes with Cinnamon Whipped Coconut Cream

This Pumpkin Pancakes with Cinnamon Whipped Coconut Cream recipe is gluten free, has vegan and nut free options, so you can make it to please any crowd or dietary need!
Course: Breakfast
Cuisine: American
Keyword: cinnamon whipped coconut cream, healthy pumpkin pancakes recipe, pumpkin pancakes
Calories:

Ingredients

Pumpkin Pancakes

  • 2 cups rolled oats uncooked
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup maple syrup, honey or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk (I used unsweetened almond milk) 
  • 1 cup pumpkin puree
  • 2 eggs or 1 ripe banana for a vegan option
  • 1/3 cup chopped nuts (optional) 
  • coconut oil for cooking

Cinnamon Whipped Coconut Cream

  • 1 can full-fat coconut milk (make sure its JUST coconut milk, no weird additives like guar gum)  
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon maple syrup 

Instructions

Pumpkin Pancakes

  • Throw all the ingredients into a food processor or blender and run until smooth.  
  • Heat a bit of coconut oil in a medium pan over medium high heat. Cook batter in 1/4 cup portions.

Cinnamon Whipped Coconut Cream

  • Refrigerate the can overnight. This is vital. The chilling causes the coconut water and coconut cream to seperate. While you are at it, throw your mixing bowl and whisking attachment into the freezer to chill to (this part really only needs to happen fo 15 minutes. But if you are like me, you will forget about chilling the bowl and whisk until the last minute).
  • After the can has spent the evening hanging out wiith last night’s leftovers, take it out and crack it open. The coconut cream will have floated to the top and you can just scoop it out and into your chilled mixing bowl. Add the ground cinnamon and maple syrup and whisk, whisk, whisk until you get stiff peaks.

Notes

  • When the pumpkin is ready, make sure to let it cool a bit so you aren't burning your fingerprints off and then the skin should easily peel right off (the pumpkin skin, that is).
  • Don't have a food processor? That's fine, use your blender (though you will definately need to add a bit of water for that method) or just use some elbow grease and some angry music and mash it with a potato masher (again, with a bit of water). All techniques will end in pumpkin puree goodness.
  • You can store the pumpkin puree in the fridge up to a week in an air tight container or freeze (in 1-2 cup portions) for up to 6 months.