Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes Recipe - Allrecipes.com
Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes Recipe
  • READY IN 20 mins

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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.
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Footnotes

  • Cook's Note:
  • You can substitute honey, agave nectar, or maple syrup for the white sugar.
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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 20.1 g
  • 80%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 831 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

cjcuppycake
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