Chef Kate’s Pumpkin and Coconut Pancakes

Chef Kate’s Pumpkin and Coconut Pancakes

These are one of my all-time favourite things to make for breakfast! I love them so much I even make them for dinner sometimes. They are also a big hit with many of my clients especially Miranda.

This recipe is really simple to put together. I have included easy cooking instructions for the pumpkin. You can also use organic canned pumpkin to save time.

NOTE Cook the pumpkin up to 2 days ahead and refrigerate or also freeze in 2 cup portions then thaw before using in the pancakes. It’s great to have cooked pumpkin on hand so when you get the urge to make the pancakes all you have to do it prepare the batter.

Cooking the pumpkin
You’ll need approx. 2½ cups raw, peeled pumpkin cut into 2.5cm (1 inch) cubes. Place the cut pumpkin in a large saucepan on medium high heat and cover with water. Cover with a lid and bring to a boil. Cook for 10 – 15 minutes or until tender. Drain and set aside to cool for approx. 10 minutes prior to using in the recipe. When the pumpkin is cooled, mash it and set aside until ready to use. You can also steam or roast the pumpkin. Roasting takes a little long but you do not need to peel the pumpkin.

MAKES 10 – 15 pancakes (depending on size)

PREP TIME 10 minutes (if cooking pumpkin 25 – 35 minutes)

COOKING TIME 15 to 20 minutes


    • 2 cups gluten-free self-rising flour
    • 2 cups cooked mashed pumpkin, squash or sweet potato
    • 4 eggs, lightly beaten
    • ½ cup of yogurt (of choice)
    • ½ cup of coconut milk (or milk of choice)
    • ½ tsp vanilla extract/essence (optional)
    • ½ tsp sea salt (to taste)
    • Coconut oil, ghee or butter (for cooking and serving)

1. In a medium large bowl mix all the ingredients together well. You can also add all the wet ingredients, then dry ingredients to your blender or food processor and mix until well combined. The batter will be thick and you thin a little if you like with more coconut milk or water.

2. Heat a large frying pan to medium high heat and add a generous amount of coconut oil to the pan and let it heat for about 1 – 2 minutes.

3. Spoon enough batter in the pan to form a 7.6cm (3 inch) round pancake and repeat leaving a little space between pancakes for turning.

4. Cook for about 2 minutes on one side until they start to brown then flip over carefully and cook for about 2 more minutes. Be careful not to burn them and adjust the temperature of the pan if needed. Repeat steps until all the pancakes are cooked or save some of the batter for the next day.

5. Serve immediately or transfer to an oven safe baking dish and loosely cover with baking paper and put them in a 250F/120C oven to keep warm until ready to serve.

6. Serve with nut butter, fresh fruit and a little maple syrup if you like. For added protein serve with poached or scrambled eggs if desired.

I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up at to be notified and we’ll be sharing about it here on the blog too.

Sending ‘The Flavour of Joy’
Chef Kate

Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind, and spirit.


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