Healthy Gluten-Free Pumpkin Pancakes

These healthy gluten-free pumpkin pancakes are light, fluffy and flavorful! Made with oat and almond flour, they're hearty and the ultimate fall breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword healthy pancakes, pumkin

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings Pancakes

Calories 107kcal

Ingredients

1/2 cup pumpkin puree
3/4 cup almond milk
2 large eggs
1 teaspoon coconut oil melted
1 teaspoon vanilla extract
1 1/4 cup gluten-free oat flour (or homemade)
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
Pinch of sea salt
1/2 cup cooked quinoa (optional)

Instructions

Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
Serve with a pat of butter (dairy-free for me!) and pure maple syrup.

Video

Nutrition