Pumpkin Oat Pancakes
Saturday mornings are pancake mornings in the Moyer household. We love our pancakes along with a steamy cups of coffee. I love experimenting with new flavors and, as a gluten free eater, new flour blends. My love for all things pumpkin has now crossed into the pancake realm, in form of these super fluffy cakes. I made these yesterday while listening to my Spotify Christmas playlist and wearing my coziest winter sweater. Needless to say, I was in a good mood.
I used oat flour in this recipe, which is a wonderful gluten free flour alternative. Oats are naturally high in fiber and protein compared to other grains. Also compared to other gluten free flour alternatives, oats are easy to find and relatively inexpensive. Finally, this recipe doesn’t have to be only for you gluten-free eaters out there. I’m pretty sure everyone has a big container of dry oats in their pantry, ready to be used and this is your chance!
Give these cakes a try and let me know what you think!
Gluten Free | Makes 12 small pancakes
1 cup pumpkin puree
1/4 cup plant-based milk (I used almond milk)
1 Tbsp. coconut oil, melted + extra for greasing
1 Tbsp. lemon juice
1 tsp maple syrup
1 tsp vanilla
1 cup oat flour (Ensure gluten free for the gf eaters out there, I like this brand)*
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
nut butter (I used almond butter, I like this brand)
yogurt (ensure non-dairy for the dairy free, I like this brand)
*You can also make oat flour by simply grinding oats in a food processor or blender.
**These pancakes, as you will find out, are super super thick and fluffy - which is awesome! But it also means patience. So, the key here is to keep the pan temperature medium-low to ensure that the pancake cooks all the way through. Don’t rush it!