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

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.

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  • 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.

Cook's Note:

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

Nutrition Facts

191 calories; protein 2.3g 5% DV; carbohydrates 16.3g 5% DV; fat 14.6g 23% DV; cholesterolmg; sodium 831.3mg 33% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 1 stars
03/04/2015
Everything came out mush. Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
03/04/2015
Everything came out mush. Read More
(4)
Rating: 1 stars
10/01/2017
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. Read More