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

Gluten-Free Egg-Free Pumpkin Coconut Flour Pancakes Recipe

Delicious and healthy gluten-free, 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: 100 kcal

Ingredients 

Main Ingredients

  • ½ cup Pumpkin puree
  • ¼ cup Coconut flour
  • 1 cup Almond milk
  • 1 tablespoon Maple syrup
  • 1 teaspoon Baking powder
  • ½ teaspoon Cinnamon
  • 1 pinch Salt

Instructions 

  1. In a mixing bowl, whisk together pumpkin puree, coconut flour, almond milk, maple syrup, baking powder, cinnamon, and salt until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray.
  3. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  4. Serve warm with your favorite toppings.

Nutritional Value

Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

Keywords

Egg-Free, Gluten-Free, Pancakes
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