Oatmeal Pumpkin Pancakes [Gluten Free]
[I made these perfectly pumpkin oatmeal pancakes for my friends at Pete and Gerry’s Organic Eggs!]
It’s officially fall and that means BRING ON THE PUMPKIN! I’m getting my season’s fix in with these oatmeal pumpkin pancakes.
I’ve really been loving oats lately, so I decided to pair them up with some coconut flour and pumpkin puree for the base of these fall-flavored pancakes.
To make this a more protein-rich breakfast, I added a Pete and Gerry’s Organic egg and a scoop of collagen powder.
Pete and Gerry’s Organic Eggs works with small family farmers to produce organic, Certified Humane free-range eggs and you can really tell the difference in how rich and delicious the yolks are.
The egg binds these pancakes together, and gives them a rich, cake-like texture that I really love.
Oatmeal pancakes are heartier than standard pancakes, and keep you full for much longer (in my opinion.)
If you don’t have oat flour on hand, no worries! You can make it easily by whizzing up rolled oats in the food processor.
Tips for Making Perfect Oatmeal Pumpkin Pancakes:
- Allow your pancake batter to rest for 4-5 minutes before your start cooking.
- Use a quarter cup measuring cup to portion out your pancakes. The batter will be on the thick side, so when you drop them onto your griddle or skillet you’ll want to flatten them out a bit (using a spatula or the bottom of the measuring cup) so they’re not too thick.
- Keep the heat low as you cook! These pancakes need to cook low and slow so the inside cooks and the outside is perfectly golden. Be patient and turn down the heat if if looks like the pancakes are browning too quickly.
I went with pancakes this time, but you can also turn this mix into waffles, if you prefer.
Whatever floats your boat!
Then go wild with the toppings. I added a dollop of Greek yogurt and a drizzle of cashew butter and maple syrup. (So YUM!)
Grab a fork and dig in!
Oatmeal Pumpkin Pancakes [Gluten Free]
Ingredients
Dry Ingredients
- ¾ cup oat flour (you can make your own with rolled oats and a food processor)
- ¼ cup coconut flour
- 1 scoop collagen (optional, for added protein)
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon turmeric (optional)
- ¼ teaspoon salt + another pinch
Wet Ingredients
- 1/3 cup unsweetened canned pumpkin puree
- 1 Pete and Gerry’s Organic egg
- 1 cup light coconut milk
- 1 teaspoon vanilla extract
Instructions
- Get the full instructions on the Pete and Gerry's blog!
4 responses to “Oatmeal Pumpkin Pancakes [Gluten Free]”
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This looks and sounds amazing. I haven’t made it yet, but I will as soon as I’m home from hospital. Then I will post again.
Hope you love them!
Looks delicious! . Can’t wait to try these!
https://coolkitchenutensils.com
Yay! Hope you love them 💙