Gluten-Free Pumpkin-Oat Pancakes Recipe

Name: Gluten-Free Pumpkin-Oat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 1/2 cups gluten-free oat flour; 1 1/3 cups whole organic dairy milk; 3/4 cup pumpkin puree (about 1/2 a can); 2 tablespoons sugar (or coconut sugar); 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/8 teaspoon clove; 1/8 teaspoon nutmeg; Chocolate chips (optional); Butter or oil for frying, plus more butter for serving if you wish; Maple syrup, for serving; Seasonal fruit, for serving

Servings: persons

2 eggs
1 1/2 cups gluten-free oat flour
1 1/3 cups whole organic dairy milk
3/4 cup pumpkin puree (about 1/2 a can)
2 tablespoons sugar (or coconut sugar)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon clove
1/8 teaspoon nutmeg
Chocolate chips (optional)
Butter or oil for frying, plus more butter for serving if you wish
Maple syrup, for serving
Seasonal fruit, for serving

1
Whisk together the dry ingredients in a large bowl.
2
In a separate bowl, whisk together the wet ingredients.
3
Combine the wet ingredients with the dry ingredients, whisking until lumps are gone.
4
Heat a skillet over medium heat. Brush with a little butter. Scoop about 1/4 cup of batter onto the skillet. Cook until little bubbles form on the top and the edges look cooked, about 2 to 3 minutes. Sprinkle chocolate chips into the pancake, if using, then flip. Cook until golden brown on the other side, about another minute. Transfer to a plate and repeat.
5
Serve warm with maple syrup and a pat of butter, plus seasonal berries.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggs, 1 1/2 cups gluten-free oat flour, 1 1/3 cups whole organic dairy milk, 3/4 cup pumpkin puree (about 1/2 a can), and more.

Yes, Gluten-Free Pumpkin-Oat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin-Oat Pancakes

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