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Pumpkin Oat Pancakes {Gluten Free}

Make a nice large batch of pumpkin pancakes for the family! No wheat flour and no dairy milk makes this a scrumptious fall breakfast for everyone.
Servings: 8

Equipment

Ingredients

  • 1/2 cup chopped or halved pecans
  • 5 cups old fashioned oats *Use certified Gluten-free Oats if there is an allergy or Celiac disease; oats are gluten free but may not be processed in a gluten free facility
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin spice (or substitute 1 tsp. ground cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. allspice
  • 4 eggs
  • 5 cups unsweetened vanilla almond milk
  • 15 oz. canned pumpkin
  • 6 Tbsp maple syrup or sugar free maple syrup
  • 4 tsp apple cider vinegar
  • 1 Tbsp. vanilla extract

Instructions

  • Heat a skillet or griddle to 350 degrees or medium-low heat. Spray with cooking spray to avoid sticking.
    Use this skillet to toast the pecans for 5 minutes while prepare the pancakes. Be sure to use a timer! They burn very easily!
  • Add the oats in batches to a food processor or blender. Blend until the oats become a fine powder (about 2 minutes). I do this in two batches with the Vitamix blender. Pour all the oat flour into a great big bowl.
  • Add the baking powder, salt and spices. Whisk Together!
  • Now, if you have a large blender you can add the wet ingredients to it and blend them. If not, that is fine! Just use a large bowl to beat the eggs. Then, add the almond milk, pumpkin, syrup, vinegar and vanilla. Whisk Together!
  • Add the wet ingredients to the dry ingredients and..... Whisk Together!
  • Ladle the batter onto the skillet or pan and cook about 2 minutes. Once golden brown, flip and cook another 2 minutes. Many pancakes will bubble in the middle to indicate doneness.... but that has not been the case for me with pumpkin pancakes. So just cook until golden brown. Place on a cooling rack or right onto a plate.
  • Enjoy warm with toasted pecans, maple syrup, butter and any other favorite topping!