Gluten Free Pumpkin Pancakes (Dairy Free)
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
- 100 grams gluten free rolled oats about 1 cup
- 1 Tablespoon pure vanilla extract
- 4 Tablespoons pure maple syrup
- ½ cup unsweetened almond milk
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 Tablespoons coconut oil melted
Instructions
- In a blender, add all the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. Stop and scrape down.
- Blend another 10 seconds on high.
- Heat a griddle over low-medium heat.
- 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.
- Serve the pancakes with butter and maple syrup.
Notes
- For the quickest prep work, use a blender to mix the batter.
- All ingredients should be at room temperature.
- Almond milk can be substituted with coconut milk or oat milk.
- Flip the pancakes using a wide flat spatula, using your wrist.
- 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.
