This is exciting…. a Halloween-themed (gluten-free) pancake reminiscent of my most favorite childhood sandwich cookie. Pumpkin cream stuffed between chocolate pancakes! Made with coconut flour, these pancakes taste almost like a cupcake. Coconut flour (high in both fiber and protein) can be a bit crumbly, so I’ve added a bit of tapioca starch as a binder.

No extra syrup necessary. Enjoy.

Gluten-Free Vegan Chocolate Pumpkin Cream Pancakes with Coconut Flour

serves 2

• 1/2 cup coconut flour
• 2 tsp tapioca starch
• 1/4 cup cocoa powder
• 1 1/2 tsp baking powder
• pinch of salt
• 1 1/2 tbsp maple syrup
• 1 cup unsweetened almond milk
• 2 tsp pure vanilla extract
• 3 tbsp unsweetened applesauce
• cooking spray
• 1/4 cup Pumpkin Cream

Pumpkin Cream

makes 1 cup

• 1/2 cup coconut cream (refrigerated 4-8 hours to firm)
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract

1. Make Pumpkin Cream first. Combine all cream ingredients in a blender. Blend until smooth.
2. Combine coconut flour, tapioca starch, cocoa powder, baking powder, and salt in a large bowl, stirring with a whisk to combine.
3. In a medium bowl, add milk, vanilla, applesauce, and maple syrup, stirring with a whisk to combine.
4. Heat a nonstick skillet over medium heat, spray with cooking spray.
5. Add wet ingredients to dry ingredients, stirring just until ingredients are combined.
6. Drop batter (1/4 cup per pancake) onto heated skillet. Cover skillet with lid (allowing top of pancakes to begin “baking”).
7. Cook for 5 minutes, flip pancakes, cover with lid again until fully cooked, another 5 minutes.
8. Add pumpkin cream. Enjoy!