Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

Prep Time:
10 mins

Cook Time:
10 mins

Total Time:
20 mins

Servings:
2

Yield:
2 servings

Ingredients

Directions

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

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.

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.

Cook's Note:

You can substitute honey, agave nectar, or maple syrup for the white sugar.

Nutrition Facts (per serving)