Pumpkin Pancakes ~ Gluten, dairy and nut free
Tis the season for pumpkin! Start your day with these delicious wheat free, dairy free and nut free pancakes!
Make sure the oats are certified gluten-free if you have celiac disease, this way you will know there is no cross contamination in the milling process. I recommend Bob’s Red Mill gluten free oats, which can be found in any natural food store. To make oat flour, simply blend regular rolled oats in a high speed blender until a flour forms.
Pumpkin Pancakes ~ Gluten, dairy and nut free
Pumpkin Pancakes
Yields 6 pancakes
Recipe
Ingredients
- 1 cup oat flour (I ground up gluten free oats into flour in my high speed blender, use a gluten free flour blend if you dont have any oats)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon arrowroot powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon coconut sugar
- 1 egg
- 1/2 cup unsweetened apple sauce
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened coconut milk
Method
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Combine oat flour, arrowroot powder, coconut sugar, spices, baking soda, and baking powder in a bowl.
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Whisk egg with applesauce pumpkin puree and coconut milk.
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Combine wet mixture with flour mixture. Stir until mixed.
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Heat a pan on medium with a little coconut oil to prevent sticking.
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Add 1/3 cup of batter to the pan. Flip when bubbles show through. Cook evenly on the other side.
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Serve.
Top with hemp seeds and syrup of choice. I added some coconut milk yogurt inbetween the layered pancakes.
