Pumpkin Pancakes – Gluten Free – Whole Food Plant Based No Oil
| Servings | Prep Time |
| 3People | 20Minutes |
| Cook Time |
| 20Minutes |
|
|
Ingredients
- 2 & 1/2Cups Oats
- 1 & 1/2Cups PumpkinFresh, or canned cooked pumpkin (1 15 oz can is 1&1/2 cups)
- 1 & 1/2Cups Nut MilkAlmond of flax milk (start with 1 cup, add more if needed – depends on liquid in pumpkin))
- 2tsp Baking Powder
- 1 & 1/4tsp Cinnamon
- 1/2tsp Nutmeg
- 1TBSP Brown Rice Syrup(alternately maple surup, agave, or date sugar)
- 1pinch Salt(Optional)
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
