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Gluten Free Friday: Pumpkin Oat Pancakes

This morning I woke up early to a bright and sunny room. I could hear the fur-babies downstairs, my husband doing the dishes, and I could smell coffee. I also recalled a vague sense of being told there would be gluten free waffles for breakfast. As I got up I sadly realized, the guaranteed waffles were a dream and I must be really hungry.
No worries, though. The clean house, coffee, and sunshine were absolutely perfect 🙂
Gluten free pancakes and waffles can be really frustrating or really easy, just depends on the recipes and ingredients you use. And this goes for most gluten free recipes. One ingredient can make it the best thing you’ve ever tasted or the absolute worst creation you’ve ever made. 

Luckily, there are many people creating, publishing, and sharing recipes so you don’t have to struggle to stay healthy and bellyache free while also being gluten free.

Recently I had the honor of joining 14 other health coaches, yogis, and wellness experts to create the Gluten Free Treats and Desserts: 22 Mouth-Watering Gluten Free Treats E-Book. Creator, Claudia Richey of DoshaFit took charge and organized the recipes, while we submitted and shared them.
GF Guide Pic
And now I’m going to share them with you.
Each Friday, I will bring you one of the delicious recipes from the book, as well as the opportunity to download your own copy for free. Whether you are living the Gluten-Free life or not, theses treats and desserts are absolutely amazing (and many are also vegan!). 

Today, I thought I’d start you off with some pancakes, just in case you wake up with dreams of breakfast cakes and waffles in the morning 🙂

Pumpkin Pancakes
Pumpkin Oat Pancakes

Created by Kate Horning – Health Coach, Lifestyle Expert, Chef
www.simplynutritiousbykate.com

Ingredients

1 cup oat flour
ž cup pumpkin puree
½ tsp Celtic salt
ž tsp baking powder
2 tbsp almond milk
½ orange juiced or about 2-3 tbsp orange juice
1 tsp cinnamon
½ tsp nutmeg
2 eggs
1.5 tbsp coconut oil
1 tsp maple syrup
1 tsp vanilla bean paste

Directions

1. Whisk together pumpkin puree, almond milk, eggs, coconut oil, maple syrup, vanilla bean paste, and orange juice.
2. Stir in oat flour (you can either buy at your local health food store or simply throw some oats into a food processor or blender and process into a flour), salt, baking powder, cinnamon, and nutmeg.
3. Drop batter by spoonfuls into pre-heated skillet over medium heat with a little coconut oil to prevent sticking and cook 2-3 minutes per side until pancakes are cooked through.
4. Serve with cinnamon and a little maple syrup!

More About Kate: kate horning

Kate Horning is an emerging thought leader in health and nutrition. She is an ambassador on the leading edge of a new generation that challenges established ideas, looking for better ways to achieve healthier, happier lives. She supports the fight against childhood obesity worldwide through health and nutrition education.Kate studied dietetics at the University of Kentucky, and is a certified holistic health coach and chef.

Kate is also the author of the fantastic new release Healthy Living Redefined – Live It. Share It. which can be purchased here.

web: www.simplynutritiousbykate.com
facebook: www.facebook.com/SimplyNutritiousbyKate
twitter: www.twitter.com/nutritiouskate
pinterest: www.pinterest.com/kate_horning
To download your personal copy of Gluten Free Treats and Desserts: 22 Mouth-Watering Gluten Free Treats simply sign up by entering your email address below.
*I promise no spamming, just lot’s of tips, treats, and 22 deliciously healthy recipes 🙂

 



Peace, love, and gluten free pancakes,

Jessi

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