Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
Recipe by cjcuppycake from allrecipes.com
Breakfast 20 Mins.
Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 191
- Carbohydrate: 16g
- Fat: 15g
- Fiber: 7g
- Protein: 2g
- Sugar: 7g
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