Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.
Ingredients
- 4 ½ tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ (15 ounce) can pumpkin puree
- ½ cup coconut milk
- 1 teaspoon xanthan gum
- 1 ½ teaspoons white sugar
- 1 teaspoon oil, or as needed
Directions
Step 1
Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
Step 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.
Step 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.
Cook’s Note:
You can substitute honey, agave nectar, or maple syrup for the white sugar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 191 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat11g | 56% |
Sodium831mg | 36% |
Total Carbohydrate16g | 6% |
Dietary Fiber7g | 24% |
Total Sugars7g | |
Protein2g | |
Vitamin C5mg | 25% |
Calcium157mg | 12% |
Iron3mg | 19% |
Potassium345mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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