Pumpkin Pie Oatmeal Pancakes
Pumpkin Pie Oatmeal Pancakes~ A fall favorite with our family, these yummy pancakes are perfect for a rainy weekend morning.
Nothing says Saturday morning more in my house then the smell of pancakes sizzling up on the griddle. With just a few easy steps you will have a plate full of these yummy pancakes before you know it!
~Making oat flour~
For this recipe and many others I like to make my own oat flour using gluten free old fashioned oats. Feel free to uses standard old fashioned oats if you don't require gluten free. You will need a high speed blender like a Vitamix, food processor or nutri-bullet to process the oats into a fine oat flour. Just add your oats, blend, and store in an air-tight container for future recipes.
Mix the batter just until combined, do not over mix.
When you see bubbles appear through the batter they're ready to flip, a couple more minutes and they're done!
Best served hot with real maple syrup!
Pumpkin Pie Oatmeal Pancakes
Prep 15 mins ∙ Cook 10 mins ∙ Makes Serves: 2 to 4
Ingredients
¼ cup plain unsweetened almond milk or milk of choice
1 tablespoon lemon juice (about ½ to 1 lemon, depending how juicy it is)
1 cup pumpkin puree
2 tablespoons applesauce (or melted coconut oil or butter for richer taste)
1 teaspoon maple syrup (or honey)
1 teaspoon vanilla extract
2 eggs
1 cup gluten free oat flour* (see note above for how to make your own)
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice blend
Directions
In a medium mixing bowl, whisk together milk and lemon juice. This will slightly curdle giving you a delicious buttermilk taste as well as making a fluffier pancake when later combined with the baking soda. Whisk in the pumpkin, applesauce (or oil), maple syrup, vanilla and eggs and set aside.
In a large mixing bowl, whisk with a clean dry whisk the dry ingredients - oat flour, baking soda, salt and spices.
Create a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir the wet mixture into the dry mixture until just combined, careful to not over mix. Let the batter rest a few minutes.
Preheat your griddle to 350 degrees and grease with oil or butter of choice.
When griddle is ready, give the batter one more gentle stir with a big spoon. The batter will be thick and slightly lumpy. Scoop about ¼ cup of batter onto the preheated and greased griddle.
Cook pancakes for about 3-5 minutes and until bottom is golden brown and small bubbles begin to form on the outside edges. Flip and cook for another 2-3 minutes.
When pancakes are done cooking, place in a single layer on a baking sheet in a 200 degree oven to keep warm. They are best served right away. Top with desired toppings such as butter, maple syrup, nut butter or apple sauce for a lighter touch.
Enjoy!
#paleo #refinedsugarfree #pumpkin #dairyfree #glutenfree #pancakes
