These Pumpkin Pancakes
made with oat flour, are light and fluffy, melt in your mouth and take only 15 minutes to make! Absolutely delicious, and they’re gluten free too!
My son loves these. He doesn’t need to eat gluten free, but prefers this GF version.
Ingredients
- 1 1/2 cups gluten free oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1 tablespoon maple syrup
- 1 cup your favorite milk Use half and half for creamier pancakes.
- 1 tablespoons greek yogurt optional
- 1 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
Servings:
Instructions
- In a large bowl, whisk the oat flour, baking powder, baking soda and salt.
- In a small bowl whisk together the remaining ingredients.
- Add the wet ingredients into the dry ingredients and stir until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
- Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray. I like to use coconut oil, but you can use your favorite.
- Pour the batter into a liquid measuring cup, then pour about 1/3 cup's worth for one pancake. Cook for 3 minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
- Serve pancakes hot. Drizzle with maple syrup and add your favorite toppings.
- * I used toasted pepitas here, but pecans or walnuts would be great, as well.
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