Gluten-Free Oatmeal Pumpkin Pancakes

Why you'll love this gluten-free pumpkin pancake recipe

1. Rather than using white flour to make pancakes, this recipe calls for oat flour for a fiber boost. This is why I call them oatmeal pumpkin pancakes.
2. These pancakes are basically flourless pumpkin pancakes because the “flour” we’re using is simply ground up oats.
3. There is no oil in the pancake batter because the pumpkin makes them moist and light.
4. The pancakes are sweetened with just 2 tablespoons of unrefined sugar.
5. They make your kitchen smell like you're baking pumpkin pie! Who doesn't want to wake up to that scent!?

Ingredients in this recipe

• pumpkin puree - Not pumpkin pie mix!
• unsweetened almond milk - If you don’t need to keep this recipe dairy free, you can substitute any milk you prefer.
• egg - I have not made this recipe with a flax or chia egg as of yet. You can also try Bob’s Red Mill Gluten-Free Egg Replacer as an egg replacer to make this recipe vegan.
• vanilla extract
• pure maple syrup
• gluten-free oat flour - You can use store bought oat flour or make your own. Make sure you grind it very well to a flour consistency. I recommend buying it for best results.
• baking powder (gluten-free)
• pumpkin pie spice
• coconut oil - For greasing the pan.

Using store-bought or making pumpkin pie spice

I just buy pumpkin pie spice from the store or from Amazon, but you can also make your own. Combine cinnamon, ginger, allspice, cloves and nutmeg. You can even use THIS recipe. These healthy pumpkin pancakes are not the only recipe you will need pumpkin pie spice for. Use homemade pumpkin pie spice for other pumpkin recipes like…

• Healthy Pumpkin Cookies
• Healthy Pumpkin Waffles
• Pumpkin Pie Protein Overnight Oats
• Pumpkin Oatmeal Breakfast Bars
• Chocolate Pumpkin Pie
• Healthy Pumpkin Muffins

1. Whisk together the wet ingredients.
2. Next, add the dry ingredients.
3. Stir with a rubber spatula until combined.
4. Let the batter rest for 10 minutes.

1. Heat a non stick pan or griddle on medium and add the coconut oil.
2. Use a scoop and pour the batter onto the pan.
3. Cook the pancakes.

Serve with your favorite toppings! I used almond butter and pecans.

Serving suggestions

1. pure maple syrup
2. nut butter drizzle
3. fresh fruit - blueberries, banana coins or chopped apple 
4. chopped nuts - pecans, walnuts or slivered almonds
5. seeds - chia seeds, ground flax seeds or hemp seeds
6. no sugar added dark chocolate chips

Expert Tips for making oat pumpkin pancakes

Use pumpkin puree not pumpkin pie mix. Pumpkin pie mix has other ingredients besides pumpkin and it’s sweetened.

Make sure you grease your pan or griddle well so the pancakes flip easily.

I recommend using a ¼ cup measuring scoop to make all the pancakes about the same size.

Storage, freezing, and reheating directions

First, allow the pancakes to cool completely. 

Then, store them in an airtight container in the refrigerator for 2-3 days. OR individually wrap each pancake in plastic wrap and store them in the freezer for up to 3 months.

Reheat the pancakes in the oven. Place the pancakes (refrigerated or frozen) onto a baking sheet. Bake at 350 degrees F for 5-10 minutes until the pancakes are warm. Then, serve with toppings.