Paleo Pumpkin Pancakes & Coconut Whipped Cream

Fall, fingers crossed, is finally here. Which means all things pumpkin. So, of course, I had to welcome fall with these amazing pumpkin pancakes topped with the most decadent whipped coconut.

If you are new to coconut whipped cream, welcome. It’s the easiest thing to do but turns any dessert {or pancakes} into something from a whole other world. I have no idea how I am just now jumping on this train but I’m so glad I’m riding it now. My daughters both swoon over coconut whipped cream and I am starting to keep a can in my fridge at all times for when I want to add it to my fruit, pancakes or dessert.

My number one tip for making the coconut whipped cream is to make sure that you flip the can over when you are ready to use. The cream rises to the top, so you will want to flip the can over so the water is on top and you can easily dump it out. Go ahead and save it though. The coconut water is perfect for smoothies, baking or simply drink it.

These pancakes are so simple to whip up for brunch or make a big batch on Sunday to freeze and then pop them in the toaster oven before school. And I chose not to sweeten them so I could add extra sweetness with the toppings like pure maple syrup + coconut whip. These would also be so yummy with fresh blueberries + cacao nibs.

Ingredients for the Pumpkin Pancakes:

2 Eggs

½ cup pumpkin

½ cup unsweetened almond milk

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon  ground cinnamon

1 teaspoon pumpkin pie spice

Coconut oil

1 can coconut milk {refrigerate overnight}

1 tsp pure maple syrup

Directions for the Pumpkin Pancakes::

1. Mix eggs, pumpkin, almond milk and vanilla together.

2. In separate bowl, mix almond flour, baking powder, baking soda, pumpkin pie spice and cinnamon.

3. Combine dry ingredients with wet ingredients.

4. Heat coconut oil in a large skillet over medium-low heat.

5. Drop slightly less than ¼ cup batter into pan and spread batter slightly for each pancake. Flip pancakes when bottoms have browned, about 3-4 minutes and cook another 1-2 minutes or until desired doneness.

6. Top with coconut whip, blueberries, cacao nibs, pure maple syrup or your other favorite toppings.

Directions for the coconut whip:

1. Remove coconut milk from the fridge. Flip over. Open can and pour out coconut water. Scoop out the cream and place in a bowl.

2. Add maple syrup.

3. Using a stand mixer or hand beaters, whip the coconut milk on medium-high for about 3 minutes, until soft peaks start to form.

4. Serve with pancakes, fruit, waffles, granola...the possibilities are endless.