Gluten-Free Pumpkin Oat Pancakes

Gluten-Free Pumpkin Oat Pancakes

Gluten-Free Pumpkin Oat Pancakes

These fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don’t get overdone. Recipe yields 7 to 8 medium-sized pancakes. Wheat Free | Wheat Free Recipes | Wheat Free Breakfast | Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
1 cup pumpkin puree
¼ cup milk of choice
2 tablespoons coconut oil (or butter), melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup (or honey)
etc.

Instructions:

Step number 1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)

Next step is, In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Next step is, Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.

Thanks to: https://cookieandkate.com/pumpkin-oat-pancakes/

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