Pumpkin Oat Pancakes (gluten free)

Recipe adapted from Onelovelylife.com
These pancakes are wholesome and delicious and gluten free!

Ingredients

  • 2 1/2 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3/4 cup pumpkin puree (see below what to do with the leftover pumpkin puree)
  • 2 eggs
  • 3 tablespoons pure maple syrup
  • 2 tablespoons butter or oil
  • 2 teaspoons apple cider vinegar
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg

Directions

  1. Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
  2. Add baking powder, baking soda, and salt and pulse to combine.
  3. Add milk, pumpkin puree, eggs, syrup, butter/ghee/coconut oil cider vinegar, vanilla, cinnamon. and nutmeg. Puree 20-30 seconds, or until combined.
  4. Let mixture rest for about 5 minutes while you heat a large skillet over medium heat. Grease the skillet with a little extra butter/ghee/oil or nonstick spray.
  5. Scoop batter into skillet (I use a 1/4 cup measuring cup for this). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.

Note: Different stovetops and pans conduct heat differently, so even if you use a cast iron pan like I did, your stove may have a different level of heat than mine. A few things can help with this: If you find your pancakes are cooking (or even burning) on the outside before the middles are done, you can turn the heat down on your stove to allow more time for the middles to set. The other thing you can try is to thin out the batter with a little more milk so that your pancakes won’t be quite so thick (and will cook through easier).

What to do with the 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.


Baked Oatmeal Cups

I absolutely love this recipe for baked oatmeal cups! You can eat them on the go as you would a muffin, or enjoy them hot out of the oven in a bowl with milk.

Ingredients

A note about the sugar content –
When refrigerated, these muffins taste perfectly sweet. When they are hot, they tastes almost completely unsweetened.
To serve hot, place one or two muffins in a bowl and break them up. Top with brown sugar or maple syrup, raisins, and a drizzle of milk. Enjoy as you would any other ordinary bowl of oatmeal.
  • 3 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1 tablespoon brown sugar
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries or chopped apple or 1/2 cup chocolate chips
  • 1/2 cup almonds, pecans or other

Directions

  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
  2. Mix all the ingredients, except blueberries and nuts, in a bowl.
  3. Fold in the blueberries or mix in chocolate chips.
  4. Fill muffin cups all the way to the top.
  5. Sprinkle nuts on top (or any toppings desired).
  6. Bake for 20-25 minutes or until golden brown and firm to the touch.
  7. Cool for 5-10 minutes, then transfer to a baking rack.
  8. Store in the refrigerator.

Oatmeal Pancakes (Gluten Free)

My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast!

Ingredients

  • 1 cup milk or buttermilk
  • 1 cup rolled oats
  • 1/2 cup yogurt
  • 1 mashed banana
  • 1/4 cup melted butter
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup flour
  • 2 T flax meal
  • 2 tablespoons brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Chocolate chips

Directions

  1. In a blender, mix milk and oats for a few seconds to break up the oats a bit.
  2. Pour into a bowl and add the rest of the ingredients, except the chocolate chips. If the batter seems too thick, add a little milk or water.
  3. Heat a pan or griddle over medium-low heat. Pour 1/4 cup batter for each pancake.
  4. Place as many chocolate chips as you’d like onto each pancake (I use 3 large dark chocolate chips per pancake). Use the back of a spoon to help spread flatten the pancake.
  5. Cook until the edges start to dry out (putting a lid on can help). Flip and cook the other side until lightly browned. Adjust the heat if they are browning too quickly.
  6. Serve immediately with butter and maple syrup.

Niran’s Vegan/Gluten Free Thin Mint Cookies

This is my friend, Niran’s wonderful recipe. Check out all of her amazing plant based recipes on Instagram at @niranfoodiegal.

Ingredients

  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa or cacao powder
  • 3 tablespoons coconut palm sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup plus 3 tablespoons pure maple syrup
  • 1/2 cup almond butter
  • 1/4 teaspoon peppermint oil
  • 3 cups vegan chocolate

Directions

  1. Pre-heat oven to 350-F.
  2. In a bowl, mix dry ingredients. Add the wet ingredients and mix well to combine.
  3. Flatten the dough onto a plate and cover with parchment paper. Refrigerate for 15 minutes.
  4. Remove the dough from the refrigerator and roll it out to about 1/4 inch thick. Use a cookie cutter to shape the cookies into 2.5 inch rounds.
  5. Bake for 11 minutes. Allow the cookies to cool.
  6. In a double boiler, melt 3 cups of vegan chocolate. Remove from heat and add 1 teaspoon peppermint oil.
  7. Dip the cookies into the melted chocolate to fully coat.
  8. Refrigerate for 15 minutes to allow the cookies to set.
  9. Place remaining melted chocolate into a piping bag (or use a ziplock with the corner cut out). Drizzle the chocolate over the top of the cookie.
  10. Place in the refrigerator to set again for about 10 minutes.
  11. These are best stored in the refrigerator. They are a bit hard straight out of the fridge (my preference), but will soften up at room temperature.

Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil! They taste best cold, hence the name…

Adapted from Detoxinista

Makes 12 mini muffins.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
  • 2 tablespoons water
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/3 cup cranberries, divided
  • 1/3 cup pumpkin seeds, divided

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended.
  3. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
  4. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  5. Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes for standard.
  6. For best results refrigerate until completely chilled before serving. They are moister and sweeter when they are cold.

To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin BreadHealthyPumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, GF Pumpkin Oat Pancakes or Pumpkin Cupcakes.