Gluten and dairy free: pumpkin oatmeal pancakes
Ingredients
- 1 cup gluten-free rolled oats
- 2 tablespoons raw buckwheat groats (or just sub an additional 3 tablespoons of oats)
- 2 1/2 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, pinch of cloves/allspice)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup pumpkin puree
- 1/3 cup unsweetened applesauce
- 1/3 cup milk of choice
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
Method
- Process the oats and buckwheat groats in a high speed blender until finely ground, about 60 seconds. Add the spices, salt, and baking soda.
- In another bowl, whisk together the pumpkin, milk, coconut oil, maple syrup, vanilla, and eggs.
- Add the wet ingredients to the dry and stir until just combined. Do not overmix.
- Heat a non-stick pan or cast iron skillet over medium heat (or 350F for an electric griddle). Lightly oil or butter the surface.
- Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread into circles.Cook until bubbles form around the edges of the pancake. These pancakes take slightly longer to cook than regular pancakes so just keep the heat on medium and give them some time. Flip and cook for another 2 minutes on the other side.
- Serve warm with maple syrup! Enjoy!
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