If it tells you anything, my recipe card for this delicacy is discolored and battered. More people have asked for a copy of this recipe than any other I’ve ever made. When it’s baking, it smells divine and tastes even better! Since the recipe sells out quickly, I usually always double it.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
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.
- You can substitute honey, agave nectar, or maple syrup for the white sugar.
Reviews
This was the first recipe I have used from Allrecipes.com that was below standard. They did not cook in the pan. They bubbled but never firmed up enough to turn. Made a second batch and baked them. They turned out better but definitely not pumpkin pancakes; more like a pumpkin cookie.
Everything came out mush.