Gluten-Free Pancake Recipe: Pumpkin Oat Pancakes

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. 1 can of pureed pumpkin (or pureed sweet potatoes)

2. 1 cup of GF oat flour

3. 1 cup of coconut milk

4. 1 egg

5. 1 chopped banana

6. 1-2 tsp cinnamon powder

7. 1 tsp vanilla extract

8. Optional: ½ cup of blueberries

9. Avocado oil

10. Maple syrup, bacon syrup, or sugar-free maple syrup

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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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