Recipe: Gluten Free Pumpkin Pancakes

Gluten free pumpkin pancakes on this fine Saturday morning. The second day in our celebration of five fabulous fall recipes. So good!

These pancakes are gluten free, easy to make, and healthy. Not only do they taste like fall, they make you feel cozy and loved. Try them today.

Ingredients

• 1 cup of wheat free oat flour
• 1/2 of wheat free oats – not quick oats
• 1 1/2 teaspoons of baking powder
• 2 teaspoons of cinnamon
• 1/2 a teaspoon of nutmeg, all spice and salt
• 1/4 cup of white and brown sugar
• 2/3 of a cup of pumpkin puree
• 2 eggs
• about 2 tablespoons of canola oil
• 3/4 of a cup of soy milk

Toppings

• 1/2 a cup of pecans
• 1/2 a cup of walnuts
• agave syrup

First up, gather all of your ingredients.

I make my own oat flour because it’s super easy and well, it’s cheaper, too.

While you’re making your oat flour (put about 1 1/2 cups of whole wheat free oats into the food processor) roast your pecans and walnuts.

Next, mix all the dry ingredients together and all the wet ingredients (not the oil) together. Then, pour the wet into the dry. Mix well.

In a hot pan, use the canola oil to fry up the pancakes. Cook about 2-3 minutes per side.

Dish out and eat.

Top with agave syrup and the fresh roasted pecans and walnuts. So good.

Gluten free and delicious. What else could you ask for on this beautiful Saturday?

Eat up and enjoy.

See you again soon!

Recipe

Print Recipe

Gluten Free Pumpkin Pancakes

Author: Ali

Servings: 12 pancakes

Gluten free pumpkin pancakes on this fine Saturday morning. The second day in our celebration of five fabulous fall recipes. So good!

These pancakes are gluten free, easy to make, and healthy. Not only do they taste like fall, they make you feel cozy and loved. Try them today.

Prep Time10 minutes minutes

Cook Time10 minutes minutes

Total Time20 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• 1 cup of wheat free oat flour
• 1/2 of wheat free oats - not quick oats
• 1 1/2 teaspoons of baking powder
• 2 teaspoons of cinnamon
• 1/2 a teaspoon of nutmeg all spice and salt
• 1/4 cup of white and brown sugar
• 2/3 of a cup of pumpkin puree
• 2 eggs
• about 2 tablespoons of canola oil
• 3/4 of a cup of soy milk
• Toppings:
• 1/2 a cup of pecans
• 1/2 a cup of walnuts
• agave syrup

Instructions

• First up, gather all of your ingredients.
• Make your oat flour - put about 1 1/2 cups of whole wheat free oats into the food processor and blend.
• While the oat four is blending, roast your pecans and walnuts.
• Next, mix all the dry ingredients together and all the wet ingredients (not the oil) together.
• Then, pour the wet into the dry. Mix well.
• In a hot pan, use the canola oil to fry up the pancakes. Cook about 2-3 minutes per side.
• Dish out and eat.
• Top with agave syrup and the fresh roasted pecans and walnuts. So good.