DYNS Gluten-Free Pumpkin Pancakes
Pumpkin mania arrived at the farm last weekend, as my son and his buddies fell in love with these delicious Pumpkin Pancakes. I love their gluten free, chewy flavor—even better with organic, fresh maple syrup—and thank the DYNS team member who created them:)
They are just so AUTUMN, aren’t they?
Ingredients
1/2-1 full can of BPA free organic pumpkin
2 eggs
1/4 cup of coconut oil
1 1/2 cup gluten free oats*, ground into flour in a coffee grinder
1/2-3/4 cup of non-dairy milk (I prefer coconut milk)
1 teaspoon all natural baking powder
1 teaspoon aluminum free organic baking soda
1/2 teaspoon cardamom
1/2 teaspoon organic pumpkin pie mix
1 teaspoon cinnamon
1/8 teaspoon vanilla powder
Pinch of Celtic or Himalayan sea salt
*For a grain-free version, substitute the oats with 1-2 ripe bananas
Preparation
1. Grind oats in clean coffee grinder
2. Mix in dry ingredients and spices
3. Whisk eggs for about 90 seconds, blend in pumpkin. Add to dry ingredients
4. Add milk and oil
5. Heat skillet with a dollop of Coconut Oil
Drop a tablespoon (or ice cream scoop size) of batter in the pan for each pancake. They are dense and this keeps them small enough so you know when you have had your fill.
Top with a coconut yogurt, maple syrup, honey or almond butter. The maple syrup and almond butter combo is great for the kiddos heading out the door.
