Gluten Free Pancakes Made with Coconut Flour

This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. Fill your kid’s up before school with our gluten free pancakes made with coconut flour and pumpkin!

Now that school is back in full swing, I find myself struggling to find easy recipes to make during the week. I like to send my kids off to school with a healthy and filling breakfast that will keep them satisfied until lunch. One breakfast that both of my children can actually agree on is pancakes. I find that I can sneak a lot of good for you ingredients into pancakes without anyone making much of a fuss.

Banana, pumpkin, apple, and yogurt are all easily disguised when the pancakes are topped with a sprinkling of chocolate chips. I feel that a few chocolate chips are worth their weight in gold when they can get my kids to eat a healthy breakfast. One pancake recipe that has been on a regular rotation is our gluten-free pancakes made with coconut flour.

This incredibly easy recipe only has 6 ingredients and can be whipped up in no time. For this recipe, I prefer to use Crisco® Refined Coconut Oil as it has no flavor or aroma to interfere with the cinnamon and pumpkin flavors. When making banana pancakes, I love to use the Crisco Unrefined Coconut Oil to add a little extra flavor to my recipe.

Have you tried Crisco Coconut Oil yet? If you haven’t you are missing out! It is easy to find at your local Target and I love to stock up whenever I can. I use Crisco Coconut Oil in many of my recipes as an organic substitute for butter or oil. Right now, Crisco® is running a Cartwheel coupon offer at Target for 25% off all varieties from September 3^rd to October 7th. You can find Crisco on Facebook and Pinterest. Check the Target Store Locator for a Target near you!

Gluten Free Pancakes Made With Coconut Flour

Ingredients:

{Makes 6 Small Pancakes}

1/4 Pumpkin Puree
2 Eggs
1/2 Tablespoon Coconut Flour
1 Teaspoon Cinnamon
1/4 cup chocolate chips
1 Tablespoon Crisco Coconut Oil

Directions:

Step 1: Beat the eggs with a wire whisk. Add in pumpkin puree, coconut flour, and cinnamon. Mix until smooth.
Step 2: Grease your griddle with Crisco Coconut Oil. (Add more as needed.)
Step 3: Gently drop two tablespoons of batter on the griddle. (The pancakes will be on the smaller side, making them easier to flip over.) Sprinkle a few chocolate chips on top of each pancake.
Step 4: Flip when lightly golden. Serve with maple syrup.

 

 

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