Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

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.