Gluten Free Pumpkin Pancakes
Serving Size:12, 4″|Prep Time:10minutes|Cook Time:15minutes
Directions
  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
Ingredients
Dry Ingredients:
  • 1cupgluten free old-fashioned rolled oats
  • 1cupBob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1teaspoononground cinnamon
  • ¼teaspoonground nutmeg
  • ⅛teaspoonground cloves
  • ⅛teaspoonsea salt
  • 1teaspoonbaking powder
Wet Ingredients:
  • ⅓cupcanned pumpkin
  • 2tablespoonsmaple syrup
  • 1large egg
  • 1cupunsweetened coconut milk (carton not can)
  • ¼teaspoonvanilla extract
  • 2tablespoonsolive oil
  • ¾cupwater
Whipped Maple Cinnamon Butter
  • 4ouncessalted butter, at room temperature
  • 2tablespoonsreal maple syrup
  • ¼teaspoonvanilla
  • ⅛teaspooncinnamon
AllergensEggs