We are starting Friday off on the right foot, my friends. With pancakes. Pumpkin pancakes. I love fall.

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I am having way too much fun playing around with the pumpkin recipes lately. I can’t be stopped. I’m bringing you some amazing pumpkin chocolate chip muffins in the next couple of days. But today, we eat pancakes. I have made a ton of different pancake recipes since I cut gluten out of my diet, and I’ve struggled with getting them just right. There is always something that I don’t love about them. They either fall apart, are too thin, too dense, or taste like chalk. No bueno. But these guys are pretty darn near perfect. I used oat flour as well as whole oats, so they have a really nice texture. They are just dense enough, but not overly so. You can’t even tell that they are gluten free, which is a total score. I have never achieved this before. Can you tell I’m really excited about these pancakes!?!?

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Recently, I made my own pumpkin puree for the first time, and it is ah-mazing (I used Jessica’s method). I may never buy the canned stuff again. Seriously, you have to make your own puree, you will love it. The pumpkin puree paired with the pumpkin spice in these pancakes just screams fall. They are perfect with a little butter, maple syrup and a nice hot cup of coffee. Oh man, I have a feeling I’m going to be making these A LOT over the next few months.

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Make these for breakfast tomorrow morning, you will not regret it.

Gluten-Free Pumpkin Spice Pancakes

Yield: Serves 2-4 (makes 8 4-inch pancakes)

Ingredients

  • 3/4 cup GF oat flour (I made my own in a food processor)
  • 1/4 gluten-free whole oats
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp coconut oil (for the skillet)

Instructions

  1. Preheat skillet or stovetop griddle pan on medium heat.
  2. In a large bowl, combine all of the ingredients and whisk until well combined.
  3. Melt coconut oil in the skillet and using an ice cream scoop, scoop batter onto the skillet and with the back of a spoon, form each into a round pancake.
  4. Let it cook for 2-3 minutes, then flip and cook another 2 minutes.
  5. Transfer to a plate while finishing the rest of the batter. Enjoy with your favorite toppings!
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  1. Pingback: Pumpkin Spice Pancakes ‹ Hello Healthy

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