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gluten-free-egg-free-pumpkin-coconut-flour-pancakes-recipe

Gluten-Free Egg-Free Pumpkin Coconut Flour Pancakes

Delicious gluten-free and egg-free pancakes made with pumpkin and coconut flour.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • ½ cup Coconut Flour
  • 1 cup Pumpkin Puree
  • 1 cup Almond Milk
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt

Instructions 

  1. In a mixing bowl, whisk together the coconut flour, baking powder, cinnamon, and salt.
  2. In another bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract.
  3. Combine the wet and dry ingredients, stirring until smooth.
  4. Heat a non-stick skillet over medium heat. Pour ¼ cup of batter onto the skillet for each pancake.
  5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes.
  6. Serve warm with your favorite toppings.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 200mg | Potassium: 150mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Egg-Free, Gluten-Free, Pancakes
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