Pumpkin Oat Pancakes (gluten free)

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

Ingredients

  • 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

Directions

  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.


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 carrot (optional)
  • 2 cups rolled oats
  • 2 eggs
  • 1/2 cup oat flour (or any flour)
  • 1/4 cup flax meal (optional)
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

  1. In a high speed blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
  2. After 20 add eggs, vanilla and sugar.
  3. In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
  4. Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
  5. Heat a greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Use the back of a spoon to help spread the pancake so it’s not too thick.
  6. Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
  7. Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heat and cover the pan if they seem to be browning too quickly.

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.