21DSD Recipe: Pumpkin Pancakes with Vanilla Bean Coconut Butter | The 21-Day Sugar Detox by Diane Sanfilippo

pumpkin pancakes with vanilla bean coconut butter

There are no sweeteners added to this recipe!

PREP TIME: 5 minutes
COOKING TIME: 30 minutes
SERVINGS: 4

ingredients

6 eggs
3/4 cup canned pumpkin
1 1/2 teaspoon pure vanilla extract
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon cinnamon
3 tablespoons coconut flour
1/4 teaspoon baking soda
pinch of sea salt
3 tablespoons ghee or coconut oil

for the vanilla bean coconut butter

3 tablespoons coconut butter
3/4 teaspoon pure vanilla extract
seeds from 1/2 of a vanilla bean pod

preparation

In a large mixing bowl, whisk the eggs, pumpkin, and vanilla. Sift the pumpkin pie spice, cinnamon, coconut flour, and baking soda, and salt into the wet ingredients. Alternative option: combine all ingredients in a food processor until well mixed.
Grease the skillet with 1 teaspoon of ghee and spoon the batter into the skillet to make pancakes of your desired size. Allow the pancakes to cook for about three minutes, and when a few bubbles appear, flip the pancakes once to finish cooking for another three minutes.
Serve with bacon or sausage.

make the vanilla bean coconut butter:

Combine the coconut butter, vanilla, and vanilla bean seeds in a small mixing bowl.
Mix well to combine, then use to top pancakes.

topping ideas:

Vanilla bean coconut butter
Almond butter
Sliced green bananas
Chopped walnuts or pecans

Comments 8

Sarah Bass

04/18/2015 at 8:55 am

Do the other 2 TB of coconut oil or butter go into the batter? The recipe calls for 3 TB of coconut oil or butter but the instructions just specify to use 1 TB for greasing the pan. Thanks!

Rebekah Reddy
04/29/2016 at 12:45 pm

All of the coconut oil or butter is used to grease the pan–you will need to add another tablespoon to the pan after cooking each batch of pancakes.

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