Gluten-Free Pumpkin Pancakes
These gluten-free pumpkin pancakes are light, fluffy and flavorful! Made with oat and almond flour, they're hearty and the ultimate fall breakfast.
Servings: 12 Pancakes
Calories: 107kcal
Ingredients
- 1/2 cup pumpkin puree
- 3/4 cup almond milk
- 2 large eggs
- 1 teaspoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 1/4 cup gluten-free oat flour (or homemade)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1/2 cup cooked quinoa (optional)
Instructions
- Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
- Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
- Serve with a pat of butter (dairy-free for me!) and pure maple syrup.
Video
Nutrition
Serving: 1pancake | Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1628IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg