Gluten Free Pumpkin Oat Pancakes are a family favorite! These pancakes make for a healthy alternative to the traditional cold cereal breakfasts. Since they are made in a high speed blender, preparing them is quick and easy.
It is fun to see the history of traditional foods we eat in America. Pancakes are actually considered an ancient form of food. Not surprising! Pancakes have been referred to by many names; flapjacks, johnnycakes, and hoe cakes. The early pioneers would make the pancakes out of cornmeal, einkorn wheat or buckwheat. Pancakes are a wonderful way to use what is currently in the pantry like buckwheat flour, eggs, and buttermilk.
Pancakes can be topped with many delicious options from blueberry syrups to maple syrup. Gluten Free Pumpkin Oat Pancakes are best served with pure maple syrup or raw honey.
The ancient Greeks and Romans ate their pancakes with sweet honey. Austrians like to eat pancakes with nuts, raisins, and apple pieces. The French enjoy a thin version of a pancake called a crepe. Crepes many be served with fruit preserves, chocolate or simple powdered sugar. It certainly is fascinating to learn of the many ways pancakes have been consumed around the world.
Gluten Free Pumpkin Oat Pancakes
- 2 c. gluten free old fashioned oats
- 1 c. pumpkin puree
- 1 3/4 c. water
- 2 large organic eggs (Flax eggs can be substituted)
- 2 T. organic coconut oil
- 2 T. maple syrup
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon, organic
- 1/2 tsp. ground ginger, organic
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/4 tsp. Real Salt
Preheat a cast iron skillet on low heat. Add coconut oil or butter to melt on the bottom of the pan.
In a high powered mixer, add your oats, spices, baking soda, and cream of tartar. Blend until oats look like flour.
Add pumpkin puree, maple syrup, vanilla, coconut oil, and water. Blend
Drop approximately 1/4 c. of the pumpkin oat batter onto the preheated skillet. Once the pancakes begin to brown and you see bubbles, you are ready to flip the pancakes. Cook for less time once flipped. Serve warm with organic butter and pure maple syrup.
Gluten Free Pumpkin Oat Pancakes substitutions: “Flax eggs” or “Chia eggs” may be substituted for large eggs. In a small cup or bowl add 2 T. of flaxmeal or chia seeds to 6 T. of water. Mix. Let the “eggs” set up, approximately 8-10 minutes. The mixture will look stretchy and gelatinous.
Leftover Gluten Free Pumpkin Oat Pancakes can go in the refrigerator or freezer. My teens like to eat leftover pancakes for snacks. Store in an airtight glass dish in the refrigerator for up to 3 days.
These pancakes freeze well too. They can be stored in the freezer for up to 3 months. Our family likes to freeze pancakes to bring camping or for busier mornings. Place the pancakes in a glass storage container or a quart size freezer bag. In order to prevent the pancakes from freezing together, we place parchment paper between the layers. To unthaw, remove from the freezer the night before consuming. Enjoy!
What kind of topping do you enjoy on your pancakes?