gluten-free, egg-free pumpkin coconut flour pancakes

gluten-free, egg-free pumpkin coconut flour pancakes
  • 4 1/2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 (15 ounce) can pumpkin puree
  • 1/2 cup coconut milk
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon oil, or as needed


  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.

10/17/2019
gluten-free, egg-free pumpkin coconut flour pancakes, recipe PT15M PT1H 5 455 calories

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