Barbara Lin
@balin
Gluten-Free Pumpkin Coconut Flour Pancakes
Delicious and fluffy pancakes made with coconut flour and pumpkin puree, perfect for a gluten-free and egg-free breakfast.
Details
- Meal Type:breakfast
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:6
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings2
Ingredients
- 4 1/2 tablespoons
- 1/4 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1/2 (15 ounce) can
- 1/2 cup
- 1 teaspoon
- 1 1/2 teaspoons
- 1 teaspoon, or as needed
Cooking Instructions
Follow our step-by-step guide on how to make Gluten-Free Pumpkin Coconut Flour Pancakes.
Step 1
In a mixing bowl, combine coconut flour, salt, baking powder, and baking soda, whisking until everything is well blended.
Step 2
In a separate bowl, blend pumpkin puree, coconut milk, sugar, and xanthan gum until the mixture is silky smooth.
Step 3
Gradually incorporate this creamy blend into the dry ingredients, stirring until you achieve a thick, smooth batter that beckons to be cooked.
Step 4
Preheat a griddle over medium-high heat and lightly grease it with oil.
Step 5
Spoon generous amounts of batter onto the hot griddle, watching as bubbles form on the surface and the edges begin to dry, which should take about 3 to 4 minutes.
Step 6
Flip the pancakes and let them cook until they turn a beautiful golden brown on the other side, roughly 2 to 3 minutes more.
Step 7
Continue this delightful process with the remaining batter, savoring the aroma of pumpkin pancakes filling your kitchen.
Step 8
Enjoy your delicious creation!.