Gluten Free Pumpkin Pancakes
These fall pancakes smothered in coconut cream drizzle melt in your mouth. They’re healthy, so sweet, and bring immediate coziness to the day!
Servings: 2 Servings
Calories: 373kcal
Ingredients
- ½ Cup Pumpkin Purée
- ½ Cup Dairy Free Milk I used Táche Pistachio Milk
- 1 Egg
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla
- 1 Tablespoon Olive Oil
- 1 Cup Oat Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- ½ Teaspoon Salt
Toppings
- ½ Cup Coconut Cream
- 1 Tablespoon Honey
- Crushed Pecans Toasted
Instructions
- In a medium bowl, combine the pumpkin purée, milk, egg, honey, vanilla, and olive oil. Mix well.
- In another bowl, combine the oat flour, baking powder, cinnamon, and salt. Mix well.
- Combine the wet and dry ingredients, mixing until just combined. Be sure to not over stir.
- In a frying pan or pancake griddle, add about a tablespoon of olive oil and set to medium heat. Pour ¼ cup of the mix on the heat to form a pancake. Wait until the pancake starts to bubble then flip and cook the other side. I cooked each side for about 3 minutes before flipping.
- Stir coconut cream and honey together to form a drizzle, and toast pecans to sprinkle on top! Once all the pancakes are cooked, stack them, drizzle the coconut cream over top, sprinkle the pecans, and serve!
Notes
I recently collaborated with Táche Pistachio Milk and fell in love with the brand, their mission, the flavor, the nutritional value and everything in between! Go check them out—I think you’ll fall in love too!
With all that to say—these pancakes are made with pistachio milk, but they can be made with any milk, nut milk, whole milk, whatever you love!
