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Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes


"Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them."
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20 m servings 191 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  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.


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

Nutrition Facts

Per Serving: 191 calories; 14.6 g fat; 16.3 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 831 mg sodium. Full nutrition

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Read all reviews 2
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Everything came out mush.

This was the first recipe I have used from 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 th...