Print
Gluten Free Pumpkin Oat Pancakes
gluten free, dairy free, tree nut free.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 c. gluten free old fashioned oats
- 1 c. pumpkin puree
- 1 c. water
- 2 large organic eggs (Flax eggs can be substituted)
- 2 T. organic coconut oil
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon, organic
- ½ tsp. ground ginger, organic
- ¾ tsp. baking powder, gluten free Pamela's brand
- ½ tsp. baking soda
- pinch of Real Salt
Instructions
-
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 baking powder. Blend until oats look like flour.
-
Add pumpkin puree, 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.