Gluten Free Pumpkin Pancakes
These gluten free pancakes are fluffy, healthy and very delicious. They are very quick and easy to prepare and perfect for breakfast.
Servings: 7 small-sized pancakes
Calories: 56kcal
Ingredients
Dry Ingredients
- ½ cup oat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup pumpkin puree
- 1 egg
- ¼ cup your favorite (plant-based) milk
- ¾ teaspoon vanilla extract
- 1 teaspoon maple syrup
Other Ingredients
- butter for the pan or griddle
- toppings
Instructions
- Add butter to a pan or griddle and preheat it over medium heat.
- Add the dry ingredients to a bowl and mix. Add the wet ingredients to another bowl and mix them. Now, add the dry ingredients to the wet ingredients while continuously stirring the batter.
- Pour ¼ cup of the batter onto the pan and spread it out. When bubbles start forming and the edges of the pancake dries, flip the pancake and let it cook for a few more minutes. Repeat.
- Serve the pancakes with your favorite toppings.
Notes
- I use almond milk to make these pancakes, but you can use a milk of choice.
- Don't use high heat to make these pancakes! Otherwise they burn on the outside but are not cooked through yet. Adjust the heat as necessary.
- I recommend using a ¼ cup scoop for transferring the batter to the pan to ensure that the pancakes cook evenly.
- Make sure to spread out the batter in the pan as it is quite thick.
- You can make your own oat flour by blending them in a blender.
- Topping ideas: berries, maple syrup, coconut whipped cream, nuts. You could also add dark chocolate chunks to the batter.
Nutrition
Serving: 1pancake | Calories: 56kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2757IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg