GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES

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

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

Provided by cjcuppycake

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g