Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.