For some, the start of autumn means chunky sweaters, ankle boots, and colorful leaves, but for others, like myself, it means pumpkin. Sure you can have your "pumpkin" latte or pumpkin doughnut, but why settle for the not-so-good-for-you stuff when you can have a flavorful and nourishing breakfast instead? These pumpkin pancakes are the ideal way to kick off your fall weekend or to leisurely nibble on during a lazy Sunday - sans sugar high or artificial gunk.
Loaded with protein, fiber, and vitamins A and C as well as the anti-inflammatory properties from the spices, these pumpkin pancakes are anything but basic.
gluten-free pumpkin pancakes
Serves 3-4
INGREDIENTS
Batter:
- 1 cup oat flour (1 1/2 cups oats lightly pulsed in a food processor)
- 1 cup plain pumpkin puree
- 4 eggs (ideally pasture raised)
- 1/4 teaspoon baking powder
- 1 tsp vanilla bean powder
- 2 tsps ground cinnamon
- 1/8 tsp ground clove
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup maple syrup or honey
- unrefined coconut oil
Additional Toppings (optional):
- pure maple syrup
- pomegranate seeds
- hemp seeds
- walnuts
- plain yogurt
DIRECTIONS
In a blender, combine the oat flour, pumpkin puree, eggs, vanilla bean powder, baking powder, honey/maple syrup, and spices. Blend until smooth. In a skillet, warm two teaspoons of coconut oil over medium-low heat. Pour one to two tablespoons of batter for each pancake into the pan. Cook for about one minute or until golden on bottom. Flip and cook until the other side is golden (about one to two minutes). Repeat until you finish the batter, adding additional coconut oil to the pan as needed. Top with pomegranate seeds, maple syrup, walnuts, and additional toppings, if you wish.
