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.


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.


Pumpkin Pie Chia Seed Pudding

Makes 4 servings: 130 calories – 6 grams fiber! – 6 grams protein!

Ingredients

  • 1.5 cups milk
  • 3/4 cup pumpkin puree
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (might need more sweetener if not served along with whipped cream)
  • 1 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • Whipped cream for serving.

Directions

  1. Add all ingredients to a bowl and stir.
  2. Let it sit 5 minutes and stir again to break up any clumps that form. Refrigerate overnight or a minimum of 3 hours. For a smooth pudding, put in a blender before refrigerating.
  3. If serving for dessert I like to add a bit of whipped cream and cacao nibs.

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