Chocolate & Pumpkin Spice Coconut Flour Pancakes + Raw Caramel Coconut Ganache

I always forget how delicious chocolate and pumpkin taste together, it's like a match made in flavor heaven! I was contemplating what to top these with, and none of my sauces or ganaches seemed right to me. I spotted coconut butter in my pantry and an idea popped into my head for a caramel coconut sauce using coconut butter and maca powder! I love maca powder for all its amazing nutritional benefits, delicious caramelly flavor, and its versatility in recipes - I literally put it in everything from baking to smoothies to porridge!

These pancakes are proof that you can still enjoy your favorite stack of pancakes while eating a low carb, high fat diet. These are made from coconut flour, a grain free flour. Coconut is my favorite flour for making pancakes, they always come out super fluffy and sweet, and all the fiber fills me up for hours!



Serves 1 very hungry person
Makes about 10, 3-4 inch pancakes
Gluten Free, Grain Free, Low Carb/Refined Sugar Free


For the Chocolate Pancakes, you will need:

• 2 heaping tbsp coconut flour (packed)
• 1 tbsp cacao powder
• 1/2 tsp sweetener of choice (I used stevia)
• 1/8 tsp baking soda
• 1 egg
• 1/4 cup + 1 tbsp coconut milk (or milk of choice)
• 1/2 tsp vanilla extract

For the Pumpkin Spice Pancakes, you will need:

• 2 heaping tbsp coconut flour (packed)
• 1/2 tbsp pumpkin pie spice
• 1/2 tsp sweetener of choice
• 1/8 tsp baking soda
• 1 egg
• 1/4 cup + 1 tbsp coconut milk
• 1/2 tsp vanilla extract

Directions:

• Preheat a pan over medium heat and melt a little coconut oil.
• You'll need to make two batters for these pancakes. In two separate mixing bowls, first combine the dry ingredients for each flavor and whisk until the ingredients are incorporated.
• For the Chocolate batter, whisk the egg, then add in the milk and vanilla extract. Pour this into the dry chocolate ingredients and whisk well until the flour absorbs the liquid. Feel free to add more milk until the batter reaches a slightly runny consistency.
• For the Pumpkin Spice batter, repeat the above steps with the egg, milk and vanilla.
• Starting with either flavor, pour about 1/8 cup of the batter onto the pan.
• Cook until the top is bubbling (about 3 minutes) then flip and cook another minute until both sides are nicely browned. 
• Repeat with the rest of the batter until both are all gone!

I topped mine with a raw Caramel Coconut Ganache (recipe for which is below) and blueberries!

Caramel Coconut Ganache

• 1/2 tbsp maca powder
• 1/2 tbsp melted coconut butter (heaping)
• 1/2 tsp granulated stevia (or 4-5 stevia drops)

Directions:

• In a small bowl, combine the maca powder and stevia
• SLOWLY add a trickle of warm water, mixing constantly, until the maca absorbs the water and reaches a sauce-like consistency
• Add in the coconut butter and mix. The sauce will thicken.
• Again, SLOWLY (I actually did it one drop at a time) add warm water, mixing constantly, until the sauce reaches a thick but pourable consistency.
• Since coconut butter is solid at room temperature, keep this ganache on or near a warm spot so it doesn't solidify. 

Enjoy!! :)