Pumpkin Oat Pancakes (Gluten-Free)
When the mornings are dark and cold, nothing gets you out of bed quicker than these delicious Gluten-Free Pumpkin Oat Pancakes! Perfect for autumn or winter morning, these fluffy, spices and healthier pancakes are made without any gluten or refined sugar and can easily be made dairy-free too!
Equipment
- Food Processor or a Powerful Smoothie Maker
Ingredients
- 120 g pumpkin puree
- 30 ml milk
- 15 g butter melted and slightly cooled
- 1 tablespoon clear honey
- 1 egg large
- 45 g porridge oats rolled oats
- ½ teaspoon baking powder
- ¾ teaspoon mixed spice
Instructions
- Place the oats into a food processor and blitz them into a powder (it doesn't have to be very fine).
- To the oat powder, add the mixed spice, baking powder and a pinch of salt and mix well.
- In a separate large mixing bowl, beat the eggs, add the pumpkin puree, honey, melted butter and milk and beat again until fully incorporated.
- Fold the oat mixture into the wet ingredients. Stop folding as soon as the ingredients are incorporated.
- Heat a tablespoon of oil or butter in a large frying pan on medium heat. One hot, drop tablespoons of the pancake batter into the pan and cook for 2-3 minutes before flipping over. Continue cooking for another 1-2 minutes.
- Serve warm with your favourite toppings!
Notes
***Nutritional information above does not include any toppings and is based on 4 pancakes per portion.
Nutrition
Calories: 231kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 98mgSodium: 197mgPotassium: 274mgFiber: 4gSugar: 12gVitamin A: 9678IUVitamin C: 3mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!