Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes are an autumn staple for breakfast in our home. This year I made my recipe gluten-free. Enjoy them with a cup of your favorite herbal tea (Chai Tea is my favorite pairing with these scrumptious spiced pancakes). These pancakes are dense in nutrition and very filling.

1 cup gluten free oats
1 egg
1 cup unsweetened almond milk
1/2 cup pureed pumpkin
1/2 Tbsp pumpkin pie spice
1/2 Tbsp vanilla
2 Tbsp Flax seed

Place the oats and flax seed in a Vitamix (or blender) or food processor and pulse until the oats and flax seed have the consistency of a fine flour. Add all other ingredients and mix until batter forms. If it is too thick add a little more almond milk. Place butter in a hot skillet over medium heat. Ladle pancake batter into the skillet and cook until bubbles form on top, then flip. Cook until golden brown on both sides. Enjoy with pure maple syrup!
Makes approximately 9 pancakes, 3 servings.

Pumpkin is high in beta carotene which is a powerful antioxidant. It is high in potassium, fiber and vitamin C which all support heart health. This season make pumpkin part of your diet to reap its many benefits.

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