Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes recipe

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Ingredients

4 ½ tablespoons coconut flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ (15 ounce) can pumpkin puree
½ cup coconut milk
1 teaspoon xanthan gum
1 ½ teaspoons white sugar
1 teaspoon oil, or as needed

Nutrition Info

191.3 calories
carbohydrate: 16.3 g
cholesterol: : -
fat: 14.6 g
fiber: 6.6 g
protein: 2.3 g
saturatedFat: 11.2 g
servingSize: -
sodium: 831.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.

  2. Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth, stir into flour mixture until batter is thick and smooth.

  3. Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

2 servings

Recipe Note

Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.

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