Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

Ingredients

• 4 1/2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 (15 ounce) can pumpkin puree
• 1/2 cup coconut milk
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons white sugar
• 1 teaspoon oil, or as needed

Directions

Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.

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.

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.