Gluten Free Pumpkin Pancakes

pumpkin-pancakes
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.

pumpkin-pancakes
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.

pumpkin-pancakes-2
 

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.

Enjoy!

Food Lamor by Melissa
 

Quinoa & Roasted Vegetable Salad
Citrus Herb Brined Turkey

Related Posts

 

Comments

No comments made yet. Be the first to submit a comment
Already Registered? Login Here
Guest
Friday, 16 November 2018

Captcha Image

 

Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me