Gluten Free Pumpkin Pancakes
Gluten free pumpkin pancakes melt in your mouth with delicately spiced pumpkin flavor in every bite!
Servings 10 pancakes
Calories 90kcal
Ingredients
- 1 cup canned pumpkin puree
- 2 eggs
- 1 cup gluten free rolled oats
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. pure maple syrup
- ½ cup unsweetened vanilla almond milk
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. pumpkin pie spice
- ½ tsp. salt
- ½ tsp. baking soda
- 2 Tbsp. melted coconut oil
Instructions
- In a blender, add the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. It should be well blended and very smooth.
- Heat a griddle over low-medium heat. Get your cooking spray and spatula ready.
- Lightly spray your griddle with cooking spray and pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it over and continue to cook for another 2 minutes.
- Repeat this step, spraying the griddle first before cooking each pancake.
- Stack the cooked pancakes in a foil lined baking pan, in layers, overlapping one another slightly. Once all the pancakes are cooked, cover the pan tightly with foil and place them in a preheated oven until ready to serve.
- Serve the pancakes with butter and maple syrup.
Notes
- For the quickest prep work, use a blender to mix the batter.
- Flip the pancakes using a wide flat spatula.
- Keep the pancakes warm by preheating your oven to 200F and layering the pancakes on a cookie sheet. Keep in the oven, covered with foil until ready to serve.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 194mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg