This recipe yields a nice warm and fluffy set of gluten free pumpkin pancakes ready to be devoured. This recipe uses oat flour, so you can be sure they’ll be gluten free. To get these healthy pancakes just right, don’t rush the recipe. Cook them nice and slow, on a low heat setting and you’ll be sure to achieve that nice thick fluffy texture that’s oh-so-desired in pancakes!

Ingredients

Required Equipment

Instructions

  1. Mix together the canned pumpkin, milk, lemon juice, honey, and coconut oil in a small mixing bowl.
  2. Beat in the eggs. Note: your coconut oil may freeze due to the cold eggs. If this happens, pop the mix in the microwave for a few seconds until it thaws out.
  3. Whisk the spices, salt, baking soda, and oat flour together in a medium mixing bowl.
  4. Create a well in the center of the dry ingredient mix, then pour the wet mixture into it.
  5. Stir all of the ingredients together with a large spoon until everything is well moistened, but don’t over mix!
  6. Allow the batter to sit for 10 minutes.
  7. Heat up your non-stick pan over low to medium heat until it gets hot enough to evaporate water.
  8. Oil up your pan with some coconut oil. Unless your non-stick pan is brand new, their non-stick powers tend to wear out, so play it safe with the oil.
  9. Pour 1/4 cup of the pumpkin pancake batter onto the pan and let it cook for about 3 minutes, or until you see it bubbling around the edges.
  10. Flip the pancake with a spatula and let it sit on the pan for about 1 to 2 minutes, or until it becomes golden brown.
  11. Repeat the process until you run out of batter.
  12. Serve the pancakes warm, and feel free to top them off with some gluten free pumpkin ice cream for a delightful cold/hot combo!

Nutrition Facts

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