gluten-free, egg-free pumpkin coconut flour pancakes

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• 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 the griddle and cook until 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.