Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

Enjoy these gluten-free, egg-free pancakes, made with coconut flour, coconut milk, and pumpkin, with maple syrup.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 191 Calories

Ingredients

• 1 teaspoon xanthan gum
• 1 teaspoon oil, or as needed
• 0.25 teaspoon salt
• 0.25 teaspoon baking soda
• 0.25 teaspoon baking powder
• 0.5 cup coconut milk
• 1.5 teaspoons white sugar
• 0.5 (15 ounce) can pumpkin puree
• 4.5 tablespoons coconut flour

Recipe Instructions

Step 1

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

Step 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.

Step 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.