Yes, here I am posting another breakfast recipe. It’s seriously my favorite meal of the day. In fact, sometimes I eat it for my first three meals of the day. A couple nights ago, my family wanted pancakes for dinner. Because I’m trying to eat clean and also reducing my consumption of refined carbohydrates, I wasn’t excited about the idea. I had some pumpkin leftover in the fridge, so I decided to make a healthier pumpkin version for me.
The recipe calls for oat flour which you can easily make from rolled oats. Simply put oats in a blender or food processor and process for a few seconds. 1 cup of rolled oats = 1 cup of oat flour.
These are hearty and delicious. I topped mine with Artisana Organic Coconut Butter [so yummy!] and real maple syrup. I also added a couple fried eggs on the side for protein. The pancakes were delicious warmed up the next morning, too. I put one in the toaster, put butter on it, and ate it on the run.
The batter is thicker than regular pancakes, so be patient and make sure it cooks well or it will be doughy in the middle. For more yummy clean eating recipes, follow me on Pinterest.
Gluten-Free Pumpkin Oat & Flax Pancakes
- 1 cup pumpkin
- 1/4 almond milk
- 2 T coconut oil melted
- 1 tsp honey or maple syrup
- 1 tsp vanilla
- 2 eggs
- 1 cup oat flour
- 2 T flax seeds optional (whole or ground)
- 2 T chopped pecans optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- In a small bowl mix together pumpkin, milk, oil, eggs, and honey.
- Mix dry ingredients and pour in wet ingredients.
- Mix just until moistened. Let the batter sit for a few minutes while the griddle heats.
- Lightly oil griddle with coconut oil, butter, or cooking spray.
- Pour approximately 1/4 cup of batter onto griddle and let cook for 2-3 minutes on each side.
Pancakes - 1 Yellow
The other ingredients only have a small amount, so it's okay not to count them. If you top it with butter or coconut oil, count that as a teaspoon.