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Delicious gluten-free pumpkin pancakes made with only one flour—oat flour!
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1. Prep Time
15 mins
2. Cook Time
30 mins
3. Yield
12 – 13 small to medium pancakes
These delicious pancakes are a harmonious blend of wholesome ingredients, featuring the rich, warm flavors of pumpkin, spices and the hearty goodness of oats, all without a trace of gluten. They’re fluffy, golden, and packed with seasonal goodness, making them the perfect autumnal breakfast.
4. Ingredients
1 cup pumpkin puree
1/2 cup milk of choice
2 tablespoons coconut oil (or butter), melted
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 eggs
1 cup oat flour
¼ cup icing sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice
5. Instructions
- In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, icing sugar and vanilla. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- Pour in the wet ingredients into the dry ingredients and mix with a wooden spoon just until the dry ingredients are thoroughly moistened. Be careful not to overmix. Let the batter sit for 10 minutes.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick stick surface you won’t need any.
- Once the pan is hot, pour ¼ cup of batter onto the pan. 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. You may need to adjust the heat up or down at this point.
- Serve the pancakes while warm.
Note that as with most gluten free recipes, these pancakes must be cooked slowly and at a lower temperature than you would with other pancakes.
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