Gluten-Free Pumpkin Pancakes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes (2 servings) 1x
- Category: breakfast, fall
Ingredients
Scale
Dry:
1 1/2 cups oat flour spooned and leveled (160g)
2 tsp baking powder (5g)
2 tsp pumpkin spice (4g)
1/2 tsp salt (3g)
Wet:
1/2 cup pumpkin puree (128g) not pumpkin pie filling
1/2-3/4 cup grass-fed milk (4-6oz) or other milk of choice
2 large eggs
1 Tbsp pure maple syrup (21g)
1 tsp pure vanilla extract (3g)
Instructions
- In a large bowl, mix together all of the dry ingredients.
- Add the wet ingredients and gently fold together with a spatula until combined. Don’t over-mix.
- Adjust the milk to preference – use 4 oz for thicker pancakes and 6oz for thinner pancakes (I used 6 oz in the photos for reference).
- Let the pancake batter sit for 5-10 minutes to thicken while you prep the skillet.
- Preheat a skillet to medium heat.
- Use a 1/4 cup measurer to portion out the batter for each pancake. Pour the batter onto the pan and cook about a minute on each side. Adjust the temperature of the pan as needed.
- Plate and add desired toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days.
