Paleo Pumpkin Pancake Recipe with Coconut Butter Topping

Late last night after I got home from the gym, I was eager to try to make a coconut butter recipe that I pinned a couple weeks ago. It seemed simple enough, 1 cup unsweetened shredded coconut and 3 tbsp coconut oil. I threw those 2 ingredients into the food processor and turned it on for maybe 12 or so minutes until it was creamy. OH MY LAWD it was good!! It was so sweet, I felt as though I was cheating on my 21DSD (eek!). But luckily it was safe since it only had the two ingredients. It is so interesting that after 16 days of not having any sugar, things start tasting very sweet to me. The last two days I have had green apples after my workouts and they tasted super sweet, just like a red apple! I started to question if I bought the wrong kind of green apple because it should have tasted slightly tart, not sweet. But then I had to remind myself that the natural sugars just really stand out to me more now. paleo pumpkin pancakes


When I woke up this morning, I was excited to use my new delicious coconut butter as a topping on something. So I decided to create a new pumpkin pancake recipe. I whipped together all my favorite ingredients and cooked up 5 perfect little cakes. I was quite pleased with how well the pancakes turned out on the first try, this recipe is definitely a winner! I was also shocked by how delicious they were without any kind of sweetener! I have tried a couple recipes since I've been on the sugar detox but they have all tasted just a little off to me. So please enjoy this recipe, detox or no detox :)

Paleo Pumpkin Pancakes - makes 5 small pancakes - 1 serving

  • 2 tbsp Almond flour
  • 2 tsp Coconut Flour
  • 2 jumbo eggs
  • 1/4 cup pumpkin puree
  • 1/2 tbsp almond milk
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin spice
  • dash of baking soda

Optional ingredients:

  • 1 tsp vanilla extract
  • sweetener of choice if NOT on the 21 Day Sugar Detox


1. In a bowl, mix all dry ingredients together, then add in the remainder ingredients and mix well.

2.  Pre-heat skillet on stove top to medium to medium-low heat. Heat will vary depending on the type of stove you are working with.Once the pan is hot, add a tbsp coconut oil to coat the pan.

3. Pour the batter into the pan, making about 5 small cakes.

4.Cook pancakes for a couple minutes on both sides until golden brown, flipping once. Top with either coconut butter, coconut oil or almond butter. Bon Appétit!




Coconut buttery goodness!


Pumpkin pancakes

Do you have a good recipe for coconut butter or another unconventional butter? If so, please share!


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