Well, you knew it was coming. It was inevitable really. What, with it being pumpkin season and all, that I’d have to have a pumpkin pancake recipe show up eventually. Here it is! These pancakes taste like you’re eating a pumpkin pie for breakfast and are so good for you too.
They must have been good (and/or my kids were very hungry) because they were eaten so fast! We also added fun toppings like chopped pecans, sliced apples dusted with cinnamon, and whipped coconut cream on top… or just a little maple syrup works too.
Gluten Free Pumpkin Pancakes
1 cup Gluten Free Rolled Oats
1/2 cup pureed pumpkin
1/2 cup liquid egg whites
1/2 tsp. sea salt or pink salt
1/2 tsp. baking soda
2 tsp. honey or pure maple syrup
2 tbsp. coconut oil
1/4 cup milk (almond, rice, soy, or organic dairy)
2 tsp. pumpkin pie spice (cinnamon, clove, ginger, nutmeg)
In a blender or food processor add in all the ingredients. Blend it up until the oats are finely chopped and everything is combined. Heat a nonstick skillet or griddle with coconut oil. Pour about 1/3 cup pancake batter into rounds onto the hot griddle. Cook just like any other pancake. When the top bubbles then it’s time to flip them over. Top with nuts, fruit, coconut cream whipped with a mixer and sweetened with honey, stevia, or pure maple syrup.