Are you ready to indulge in a breakfast that’s not only delicious but also guilt-free? These Pumpkin Oatmeal Pancakes are the perfect blend of cozy fall flavors and wholesome ingredients, making them a must-try for anyone seeking a gluten-free and dairy-free treat! With a fluffy texture and a hint of sweetness from maple syrup, these pancakes will have you jumping out of bed and racing to the kitchen. Plus, they’re super easy to whip up in just 25 minutes! Get ready to impress your family and friends with this delightful recipe that’s sure to become a breakfast favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten free oats
- 1 cup pumpkin puree
- 1/2 cup almond milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp maple syrup
Instructions
- Place gluten-free oats in a blender or food processor and pulse until they become a fine flour-like consistency.
- In a large mixing bowl, combine the ground oats, pumpkin puree, almond milk, eggs, baking powder, cinnamon, nutmeg, and maple syrup. Whisk thoroughly until the mixture is smooth and well-incorporated.
- Let the batter rest for 5 minutes to allow the oats to absorb the liquid and develop a better texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray if needed.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, allowing space between each pancake.
- Cook for approximately 2-3 minutes until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional maple syrup, fresh berries, or chopped nuts if desired.
Tips
- Blend Your Oats Well: For the best texture, make sure to blend the gluten-free oats until they reach a fine flour-like consistency. This will help create light and fluffy pancakes.
- Rest the Batter: Allowing the batter to rest for 5 minutes is crucial. This helps the oats absorb the liquid, resulting in a better pancake texture.
- Adjust the Heat: Cooking pancakes can be tricky. Start with medium heat, but be ready to adjust as needed. If they’re browning too quickly, lower the heat to ensure they cook through without burning.
- Use a Non-Stick Surface: A non-stick skillet or griddle is key to preventing your pancakes from sticking. If necessary, lightly grease with coconut oil or cooking spray for easy flipping.
- Top It Off: Don’t forget to get creative with your toppings! Fresh berries, chopped nuts, or a drizzle of extra maple syrup can elevate your pancake experience.
- Make Ahead: These pancakes can be made in advance and reheated for a quick breakfast throughout the week. Just store them in an airtight container in the fridge!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg
