Ingredients for - Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
How to cook deliciously - Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
1 . Stage
Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
2 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
2
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