Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

  1.0 – 2 reviews  

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

  1. 4 ½ tablespoons coconut flour
  2. ¼ teaspoon salt
  3. ¼ teaspoon baking powder
  4. ¼ teaspoon baking soda
  5. ½ (15 ounce) can pumpkin puree
  6. ½ cup coconut milk
  7. 1 teaspoon xanthan gum
  8. 1 ½ teaspoons white sugar
  9. 1 teaspoon oil, or as needed

Instructions

  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.
  4. You can substitute honey, agave nectar, or maple syrup for the white sugar.

Reviews

Julia Gordon
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.
Glenda Young
Everything came out mush.

 

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