Coconut and Pumpkin Pancakes

These delicious pancakes are nutritious and gluten-free.
Miranda and Orlando love them and we just served them for a
very special breakfast Miranda hosted and they were a big hit! They are perfect for a weekend gathering and you can make extra to have on hand in the refrigerator or freeze a few for a quick and healthy weekly breakfast. Just pop them in the oven wrapped in foil to reheat and in minutes you’ll have a hot meal on the table for your family.

We are working on my first product “Chef Kate’s” Gluten-free Coconut Pancake Mix (with all the dry ingredients already mixed so all you have do is add the wet ingredients) We will let you know when it is ready. 

Always use certified organic ingredients whenever possible. 

Dry Ingredients: 

¾ Cups coconut flour  

1 Teaspoon baking powder  

¼ Teaspoon sea salt  

4 Tablespoons coconut (palm) sugar  

1 Teaspoon cinnamon

In a medium size bowl mix all dry ingredients together well and set aside.
The coconut flour often has some lumps so mix it well to break them up or sift the flour. 

Wet Ingredients:  

½ Cup cooked mashed pumpkin or sweet potato  

3 Tablespoons coconut milk (or other milk)  

1 Tablespoon melted coconut oil (butter or other oil)  

Oil or butter for cooking the pancakes

In a medium size bowl whisk the eggs until frothy (you can use an electric mixer)
then add the mashed pumpkin, coconut milk, and coconut oil and mix well to combine.

To Make Pancakes: 

Add the wet ingredients to the dry ingredients and gently mix with a spoon until combined well. Heat a non-stick pan on medium high heat and add a little oil. Let the oil heat up for about 2 minutes and spoon enough batter in the pan to form a 3 inch round pancakes and pat it down to about ¼ inch thick and leave
a little space between them for turning. You can also form all of them by hand and put them on a plate and then cook when ready. It’s a bit easier if they are
all formed before you start cooking. The recipe makes about 8 to 10 pancakes so you will need to do 4 to 5 in the pan each time. Cook for about 2 minutes on one side till they start to brown then flip over carefully and cook for about 2 more minutes. Be careful not to burn them and adjust the pans temperature if needed. Transfer to an over safe baking dish and cover with foil and put them in a 350 degree oven for about 10 minutes to finish cooking on the inside. You can keep them covered in a warm oven until you are ready to serve them. Top with your favorite jams, syrups (*recipe for mixed berry syrup below), and fruit. They are great with coconut chocolate sauce too.

Mixed Berry Syrup  

1 Cup mixed berries (use any of these: raspberries, blackberries, blue berries, and strawberries)  

½ Cup water  

¼ Cup honey, agave, coconut palm sugar, or coconut palm syrup
(more or less to taste)

In a medium sauce pan on medium high heat bring the berries and water to a boil.
Then reduce the heat to medium and continue cooking for about 5 minutes. Then add the sweetener and continue cooking for about 4 minutes until the mixture thickens a little. Be careful not to burn. You can serve the syrup hot and also cool it and keep it in the fridge for up to 4 days and reheat if desired before serving. To serve pour over pan
cakes and add a little coconut cream or yogurt, and a few toasted nuts and toasted coconut.

I look forward to hearing your comments, questions, and tips.

Please note: all of the gorgeous certified organic coconut products for this recipe have been supplied by http://www.kokonutpacific.com.au

Sending “The Flavor of JOY” Chef Kate