Tastemade x Califia: Pumpkin Coconut Pancakes

If mornings aren't your thing, try giving them a seasonal spin. We teamed up with Tastemade to whip up lighter, lower sugar holiday breakfast recipes that'll have you jumping out of bed. 

First up: pumpkin coconut pancakes featuring cinnamon + nutmeg. Stack these up for cozy start to the day. 

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  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup oat flour
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 teaspoons baking powder
  • 2 cups Califia Farms Unsweetened Almondmilk
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, plus more for cooking
  • 1 teaspoon vanilla extract
  • Almond butter Maple syrup
  • Toasted coconut flakes


In a medium bowl, mix all dry ingredients. Add all wet ingredients and mix well. Let mixture rest for 5 to 10 minutes. Heat a large skillet over medium-low, grease with a bit of coconut oil. Pour 1/4-cup ladles of batter into the hot skillet and cook for about 2 minutes on each side. Serve stacked high and topped with almond butter, maple syrup and coconut flakes.