Gluten-Free Pumpkin Oat Pancakes

Let the pumpkin party continue with pumpkin pancakes! This healthy version of pumpkin pancakes is just the right combination of being fluffy yet dense and less sweet than your typical recipe. It just may be the perfect breakfast to cozy up with on a brisk fall morning.


Serves: 2-3 (makes approximately 7 pancakes)



1 cup pumpkin puree

¼ cup almond milk (or milk of choice)

2 tablespoons coconut oil, melted

1 tablespoon lemon juice

1 teaspoon maple syrup

1 teaspoon vanilla extract

2 eggs

1 cup out flour (to make your own oat flour, grind 1 cup of old-fashion oats in a food processor)

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves or allspice



1.     Mix together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs.

2.     In a medium bowl, whisk together the dry ingredients: oat flour, baking soda, salt and spices.

3.     Mix the wet ingredients into the dry ingredients. Stir until dry ingredients are thoroughly moistened, but do not overmix. Let stand 10 minutes.

4.     Heat a heavy cast iron skillet/non-stick pan over medium-low heat. Lightly oil the pan with coconut oil.

5.     Once the pan is hot enough (a drop of water will sizzle), pour ¼ cup batter on the pan for each pancake. Let cook for about 3 minutes, then flip to the alternate side and cook for an additional 90 seconds until it is golden brown (you may need to adjust heat).*

6.     Serve immediately!

*Note: this whole grain batter is thicker than most, so it is easier to go by the approximate cooking time rather than trying to gauge when the pancakes are ready to flip.