Gluten Free Pumpkin Pancakes

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Recipes

Gluten Free Pumpkin Pancakes
Serving Size:12, 4"|Prep Time:10minutes|Cook Time:15minutes
Gluten Free Pumpkin Pancakes

Ingredients

Dry Ingredients:
  • 1 cup gluten free old-fashioned rolled oats
  • 1 cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1 teaspoonon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • 1 teaspoon baking powder
Wet Ingredients:
  • ⅓ cup canned pumpkin
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1 cup unsweetened coconut milk (carton not can)
  • ¼ teaspoon vanilla extract
  • 2 tablespoons olive oil
  • ¾ cup water
Whipped Maple Cinnamon Butter
  • 4 ounces salted butter, at room temperature
  • 2 tablespoons real maple syrup
  • ¼ teaspoon vanilla
  • ⅛ teaspoon cinnamon

Directions

Print Recipe
  1. Add oats to blender and process on high until oat flour is formed, about 30 seconds.
  2. Combine oat flour and remaining dry ingredients in a large mixing bowl. Whisk together and set aside.
  3. Place wet ingredients into a medium mixing bowl, whisk together.
  4. Pour wet ingredients over dry ingredients. Slowly whisk together for a minute or two, or until a smooth batter forms.
  5. Let batter rest for 5 minutes.
  6. Place a cast iron skillet, non-stick pan, or griddle over medium/low heat.
  7. Place ½ tsp of oil or pat of butter on cooking surface and spread evenly to coat pan or griddle as it heats.
  8. Once cooking surface is hot, ladle batter onto surface.
  9. Use 2oz ladle for 4-inch diameter pancakes.
  10. Allow several bubbles to form on the surface before flipping to uncooked side.
  11. Cook for another minute or until center of pancake is cooked.
For the Whipped Maple Cinnamon Butter:
  1. Combine all ingredients in a small bowl. Using a fork or hand mixer whip until fluffy and well combined.

Chef's Narrative

Pumpkin is the key ingredient in these fluffy, delicious pancakes. Warm spices add a depth of flavor while oats make these a hearty treat. Top with your favorite syrup, applesauce, chopped nuts, coconut flakes, or flavored whipped butter.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 8g, Saturated: 2g, Trans Fat: 0g, Sodium: 160mg, Potassium: 132mg, Carbohydrate: 38g, Dietary Fiber: 5g, Protein: 4g
Allergens:
Eggs

Directions

Print Recipe
  1. Add oats to blender and process on high until oat flour is formed, about 30 seconds.
  2. Combine oat flour and remaining dry ingredients in a large mixing bowl. Whisk together and set aside.
  3. Place wet ingredients into a medium mixing bowl, whisk together.
  4. Pour wet ingredients over dry ingredients. Slowly whisk together for a minute or two, or until a smooth batter forms.
  5. Let batter rest for 5 minutes.
  6. Place a cast iron skillet, non-stick pan, or griddle over medium/low heat.
  7. Place ½ tsp of oil or pat of butter on cooking surface and spread evenly to coat pan or griddle as it heats.
  8. Once cooking surface is hot, ladle batter onto surface.
  9. Use 2oz ladle for 4-inch diameter pancakes.
  10. Allow several bubbles to form on the surface before flipping to uncooked side.
  11. Cook for another minute or until center of pancake is cooked.
For the Whipped Maple Cinnamon Butter:
  1. Combine all ingredients in a small bowl. Using a fork or hand mixer whip until fluffy and well combined.

Chef's Narrative

Pumpkin is the key ingredient in these fluffy, delicious pancakes. Warm spices add a depth of flavor while oats make these a hearty treat. Top with your favorite syrup, applesauce, chopped nuts, coconut flakes, or flavored whipped butter.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 8g, Saturated: 2g, Trans Fat: 0g, Sodium: 160mg, Potassium: 132mg, Carbohydrate: 38g, Dietary Fiber: 5g, Protein: 4g
Allergens:
Eggs

Ingredients

Dry Ingredients:
  • 1 cup gluten free old-fashioned rolled oats
  • 1 cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1 teaspoonon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • 1 teaspoon baking powder
Wet Ingredients:
  • ⅓ cup canned pumpkin
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1 cup unsweetened coconut milk (carton not can)
  • ¼ teaspoon vanilla extract
  • 2 tablespoons olive oil
  • ¾ cup water
Whipped Maple Cinnamon Butter
  • 4 ounces salted butter, at room temperature
  • 2 tablespoons real maple syrup
  • ¼ teaspoon vanilla
  • ⅛ teaspoon cinnamon
 

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