Caramel Pumpkin Chocolate Chip Pancakes [Gluten + Grain Free]

Caramel Pumpkin Chocolate Chip Pancakes [Gluten + Grain Free]

I think these may have been the fluffiest, softest, most delicious pancakes I have made to date. The flavor combination was out of this world, perfect for the coming of Autumn! Filled with wholesome ingredients, they’ll satisfy any pancake craving and you don’t have to feel guilty for eating them, or making them for your family. They are gluten free, grain free, paleo, high in protein, fiber and healthy fats, and low in carbs and sugar. Pancake Sunday couldn’t get much better!

Serves 1
Makes about 6 small (3-inch) pancakes

You will need:

3 tbsp coconut flour
1 tsp maca powder
1/2 tbsp pumpkin pie spice
1/4 tsp baking powder
sweetener of choice, to taste
1 large egg + 1/2 tbsp carton egg whites
1/2 cup coconut milk (or milk of choice)
palmful of cacao nibs or chopped raw chocolate


Preheat a skillet over medium heat and melt a little coconut oil.
Sift the coconut flour, maca powder, pumpkin pie spice and baking powder into a mixing bowl, then whisk to combine.
Whisk the egg, egg whites, and milk in a separate bowl.
Pour the wet ingredients into the dry, and whisk until the batter is smooth.
Add a sweetener to the batter now, if you choose to use any. I used one packet of granulate Stevia.
Turn the heat down slightly and pour a heaping 2 tbsp of the batter onto the pan until it forms a small circle about 3-4 inches in diameter.
Push a few pieces of cacao nibs or chocolate chunks into the top of the pancake, and let this cook until the bottom is browned and the top of the pancake begins to set, about 2-3 minutes.
Flip and cook on the other side until browned.
Repeat with the rest of the batter.

I topped mine with Raw Cacao Coconut Butter (recipe as follows), pecans and blueberries!

Raw Cacao Coconut Butter:


1 tbsp cacao powder
1 tbsp coconut butter
sweetener, to taste (I used 1 Stevia packet)
Reconstitute your cacao powder by placing it in a bowl and adding a SMALL drizzle of warm water, stirring constantly, until it reaches a sauce-like consistency.
Stir in the sweetener and coconut butter.
It may thicken up, so keep adding the warm water SLOWLY, while stirring, until it becomes pourable.

Enjoy! 🙂

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)