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.
Servings 12 Pancakes
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.
Serving: 1pancake | Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1628IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg