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.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
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


  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
15g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 191
% Daily Value *
Total Fat 15g 19%
Saturated Fat 11g 56%
Sodium 831mg 36%
Total Carbohydrate 16g 6%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 2g
Vitamin C 5mg 25%
Calcium 157mg 12%
Iron 3mg 19%
Potassium 345mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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