How To Make Pumpkin Oat Pancakes
These fluffy and healthy pumpkin oat pancakes are totally gluten-free made with hearty oats and flavorful spices mixed together for a decadent breakfast.
In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup, and vanilla. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Let the batter sit for 10 minutes.
Heat a heavy cast-iron skillet or non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees F.
Lightly oil the surface of the pan with coconut oil, butter, or cooking spray.
Once the surface of the pan is hot enough, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes until bubbles begin to form around the edges of the cake.
Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so until golden brown on both sides.
Serve the pancakes immediately or keep warm in a 200-degrees F oven.
- Calories: 235.29kcal
- Fat: 11.97g
- Saturated Fat: 7.40g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 25.00g
- Fiber: 3.76g
- Sugar: 4.32g
- Protein: 7.73g
- Cholesterol: 81.51mg
- Sodium: 322.54mg
- Calcium: 66.18mg
- Potassium: 287.61mg
- Iron: 2.37mg
- Vitamin A: 518.01µg
- Vitamin C: 4.07mg
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