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Healthy Gluten-Free Pumpkin Pancakes Recipe

Name: Healthy Gluten-Free Pumpkin Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 1/2 cup pumpkin puree; 3/4 cup almond milk; 2 large eggs; 1 teaspoon coconut oil (melted); 1 teaspoon vanilla extract; 1 1/4 cup gluten-free oat flour (or homemade); 1/2 cup almond flour; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; Pinch of sea salt; 1/2 cup cooked quinoa ((optional))

Simply Quinoa

These healthy gluten-free pumpkin pancakes are light, fluffy and flavorful! Made with oat and almond flour, they're hearty and the ultimate fall breakfast.

Ingredients

1/2 cup pumpkin puree

3/4 cup almond milk

2 large eggs

1 teaspoon coconut oil (melted)

1 teaspoon vanilla extract

1 1/4 cup gluten-free oat flour (or homemade)

1/2 cup almond flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

Pinch of sea salt

1/2 cup cooked quinoa ((optional))

Method

Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.

Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.

Serve with a pat of butter (dairy-free for me!) and pure maple syrup.

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