1 1/4cupsoat flouror oats ground in a food processor or in a coffee grinder
1large flax egg
1/2cuppumpkin puree learn how to make fresh pumpkin puree
2tablespoonsthick vegan yogurt or coconut cream
In a large bowl, whisk the oat flour, baking powder, and salt.
Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
Serve pancakes hot and drizzle honey on top and your favorite toppings.
This recipe is gluten free.
TO MAKE IT VEGAN & DAIRY FREE
Use thick coconut cream or vegan yogurt instead of the yogurt. You can also use a flax egg – learn how to make a flax egg , instead of the regular egg. You can also use maple syrup or agave nectar instead of the honey.
Due to the pumpkin, the pancakes may take longer than usual to cook. Try the first one FIRST, and ensure it’s cooked all the way through, then use that timing for the rest of the batch.
These Gluten Free Pumpkin Pancakes are melt-in-your-mouth pancakes! Light and fluffy, these gluten free pancakes take only 10 minutes to make!