Delicious, easy to make Pumpkin and Oats, Gluten Free, and oil free Pumpkin Pancakes.
Perfect for a cool fall or winter day and are very filling.
Here is the link to the Pumpkin Leek Soup:
| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Servings |
People
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Ingredients
- 2 & 1/2 Cups Oats
- 1 & 1/2 Cups Pumpkin Fresh, or canned cooked pumpkin (1 15 oz can is 1&1/2 cups)
- 1 & 1/2 Cups Nut Milk Almond of flax milk (start with 1 cup, add more if needed - depends on liquid in pumpkin))
- 2 tsp Baking Powder
- 1 & 1/4 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 TBSP Brown Rice Syrup (alternately maple surup, agave, or date sugar)
- 1 pinch Salt (Optional)
Ingredients
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Instructions
- Add Oats to food processor, blend on medium until oats turn into oat flour. Do not turn it into a powder, you want it a slightly coarse.
- Add all ingredients into food processor and blend until mixed thoroughly and is a batter.
- Let batter stand at least 10 minutes in order for oats to absorb liquids.
- Using a good non-stick pan - turn on medium heat. If you have a good pan, no oil is necessary. I usually wipe the pan with a tiny bit of coconut oil but that is just a preference. Use a 1/4 cup scoop per pancake.
- NOTE: Do not cook pancakes on more than medium heat! These pancakes are dense and it take a little while for the oats to cook. If your stove top cooks hot, you are better off turning it down a little and being patient. These are NOT 5 minute flap jacks and take a while to cook. About 7-8 minutes per side.
- SERVE! I love to add walnuts, a sprinkle of cinnamon, and pure Michigan maple syrup.
- NOTE: Do not expect these to be like a fluffy flapjack. If your batter is too thick, they will be gummy in the middle. This recipe can only be made without oil if you have a high quality hard anodized non-stick pan (like ScanPan brand). If you are not sure about the temperature setting, start lower than you think.
Recipe Notes
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These were a really gummy, wet texture in the middle for me. I followed the directions as stated, added twice the milk and leavening and cooked it in a cast iron skillet in the oven and still it was wet and gummy. The flavor was really good but I think there was too many oats.
Thank you for your feedback. Slow cooking on less than medium heat is the key on these. It takes awhile for the oats to cook.
Do you think this would work as waffle batter?
I had to add a bit more soy milk as the batter was pretty thick. I cooked on med heat, had to remove from pan as outside was done(dark). These were still gummy in the middle
Per the recipe, it really depends on the liquid content of the pumpkin. For example, blanched and then frozen may have more liquid then a high quality can of pureed pumpkin. You absolutely have to cook these slow. Per the instructions: “Do not cook pancakes on more than medium heat! These pancakes are dense and it take a little while for the oats to cook. If your stove top cooks hot, you are better off turning it down a little and being patient. These are NOT 5 minute flap jacks and take a while to cook. About 7-8 minutes per side.”
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