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 8 to 10 medium-sized pancakes.
Ingreadient
- 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 eggs
- 1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- ½ teaspoon baking soda
- ½ teaspoon salt
Direction
- In a small mixing bowl, stir together the pumpkin puree, milk, butter, maple syrup, lemon juice, and vanilla. Beat in the eggs. (If your butter or oil goes back to its solid state like mine did at this point, warm the mixture for short 20-second bursts in the microwave, stirring between each, until it is melted again.)
- In a medium bowl, whisk together the oat flour, pumpkin spice, baking soda, and salt. 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. If you’re using an electric griddle, heat it to 350 degrees Fahrenheit. Otherwise, you can wait a few minutes before heating your skillet.
- Warm a large skillet (stainless steel or nonstick) over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around the pancake for expansion. Cook until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes.
- Flip the pancake, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes turn dark on the outside before they’re cooked through on the inside.
- Serve the pancakes immediately or keep them warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
