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.


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.

Sourdough Pancakes

Ingredients

  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 2 tablespoons maple syrup
  • 3 tablespoons neutral oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Directions

  1. Pre-heat a griddle or cast iron pan.
  2. Mix all ingredients in a bowl.
  3. When griddle is hot, pour 1/4 cup pancake and cook until bubbles appear on top of pancakes, turn over. Cook until golden brown.