Pumpkin Oat Pancakes (gluten free)

Adapted from Onelovelylife.com
These pancakes are wholesome and delicious and inherently gluten free.


  • 1.5 cups old fashioned oats
  • 1/4 cup fine cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 3 tablespoons maple syrup, brown sugar, or honey
  • 2 tablespoons butter
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Place oats, baking powder, cornmeal, baking soda, and salt into a blender and blend until it is the consistency of flour.
  2. Add milk, pumpkin puree, eggs, sugar, butter, cider vinegar, vanilla, cinnamon. and nutmeg. Puree until combined.
  3. Meanwhile, heat a large skillet over medium-low heat. Grease the skillet with butter.
  4. Pour 1/3 cup of batter onto the skillet. Cover and cook about 2 minutes, or until bubbles form on the surface and the bottom has browned. Flip pancakes and cook another 1-2 minutes or until cooked through. Adjust the heat as needed to prevent burning.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin Bread, Healthy Pumpkin Oat Refrigerator Muffins, Pumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, or my favorite Pumpkin Cupcakes.

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