Gluten-Free Pumpkin Oat Pancakes
Ingredients
-
1
cup
pumpkin puree
-
½
cup
milk of choice
-
2
tablespoons
unsalted butter or coconut oil, melted
-
2
tablespoons
maple syrup
-
1
tablespoon
lemon juice
-
1
teaspoon
vanilla extract
-
2
large
eggs
-
1
cup
oat flour
-
2
teaspoons
pumpkin spice blend
-
½
teaspoon
baking soda
-
½
teaspoon
salt
Instructions
- Mix pumpkin puree, milk, melted butter, maple syrup, lemon juice, and vanilla in a small bowl, then beat in the eggs.
- In a separate bowl, whisk together oat flour, pumpkin spice, baking soda, and salt.
- Combine wet and dry ingredients, stirring until just moistened. Let the batter sit for 10 minutes.
- Heat a skillet over medium-low heat and lightly oil if necessary.
- Pour ¼ cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancake and cook until golden on both sides.
- Serve immediately or keep warm in the oven. Store leftovers in the refrigerator or freeze.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
250mg
Cholesterol
70mg
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