Gluten Free Pumpkin Oatmeal Pancakes

February Hot Breakfast Foods

Oatmeal Pumpkin Pancakes Gluten Free

I love pancakes so when I found a gluten free option on the menu at the ‘The Bicycle Café’ in Flesherton Ontario I had to try them – Pumpkin Oatmeal Pancakes.  The flavour and texture were wonderful.

14 Sydenham Street, Flesherton, Ontario N0C 1E0

I have thought about those pancakes often and tried many recipes with great disappointment.  So I set out to create my own recipe.  I remembered that the flavour was one of a savory pumpkin pie, while the texture was dense with a touch of crunch.

To get the crunch I toasted my gluten free oatmeal in 1 Tablespoon of coconut oil and to get the savory pumpkin pie flavour I used a mixture of pumpkin pie spices.  I added ginger to one batch and while not my favourite at the end of the meal all the pancakes were gone!

Gluten Free Oatmeal Pumpkin Pancakes

Ingredients:

1 cup pumpkin puree

½ cup almond milk

2 eggs

1 teaspoon vanilla

1 cup steal cut oats

½ teaspoon baking soda

½ cup gluten-free flour

½ teaspoon allspice

¼ teaspoon nutmeg

¼ teaspoon salt

1 to 1 ½ teaspoons cinnamon (love this spice)

¼ to ½ teaspoon ground ginger (optional)

¼ teaspoon xanthan

2 Tablespoons brown sugar

Directions:

1) Mix your flour, baking soda, sugar and spices together and mix well

2) In a saucepan toast your oats until lightly brown in coconut oil (1 to 2 Tablespoons)

3) Once toasted add to the hot saucepan ½ to 1/3 of a cup of water and stir cooking for no more than 2 minutes

4) Lightly beat the eggs with a fork

5) Incorporate all of the liquid ingredients into the dry adding more milk if the batter is too thick.

6) Fry the pancakes in a greased frying pan.  I found the best results when using a medium low heat.

Enjoy

Grandma Snyder

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