Gluten-Free Pancake Recipe: Fall Pumpkin Oat Pancakes
Perfect breakfast option for the fall season. Gluten-free, dairy -ree, and refined sugar-free. Easy to make and delicious to taste. Enjoy!
Prepare Time: 10 to 20 minutes
Yield: 8 – 10 pancakes
Ingredients:
1 can of pureed pumpkin (or pureed sweet potatoes)
1 cup of GF oat flour
1 cup of coconut milk
1 egg
1 chopped banana
1-2 tsp cinnamon powder
1 tsp vanilla extract
Optional: ½ cup of blueberries
Avocado oil
Maple syrup, bacon syrup, or sugar-free maple syrup
Directions:
Place 1-8 ingredients in a bowl. You may use an electric hand-held mixer to mix everything evenly. Add more coconut milk if needed and get it to the desired texture.
Heat up the oil in a frying pan on low to medium heat. Add the ingredient mixture to the pan in individual round-shaped pancakes. Cook for three to four minutes on each side.
Transfer the pancakes onto the serving plate and drizzle with maple syrup, yacon syrup, or sugar-free maple syrup. Enjoy!
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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