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Please give Alamin a warm welcome to our virtual kitchen. When you visit his site www.kitchenproductreviewed.com you’ll see that he knows his way around kitchens. He’s bringing these pancakes! Please note that Amazon Affiliate Links for Alamin’s site are linked with his reviews in this post. There is no additional cost to you for purchases made from these links and he may earn a commission.
Here’s the recipe. For your real kitchen. Along with some pro pancake making tips.
Gluten-Free Pumpkin Oat Pancakes – The Easiest & Simplest Method
By Alamin Howlander of Kitchen Product Reviewed.com
Pumpkin pancakes are so easy to make and damn delicious as well. Well, pumpkin oat pancakes are made hearty with oat flour and flavored with warming spices – that you can also make so easily with the old-fashioned oats (follow the notes). These fluffy, healthy pumpkin pancakes are gluten-free – since they are made with oat flour.
However, you should reduce the temperature of your griddle after making the first batch of your pancakes – and as a result, you will get nice and fluffy pancakes on the table.
How To Make Healthy Pumpkin Pancakes
To make this wonderful pancake recipe easier than you think – simply, use a blender and place all the ingredients into it and blend until the batter is nice and smooth for around 1 minute.
Preheat a pancake griddle or non-stick skillet over medium heat and add some coconut oil or olive oil. Take a measuring cup and add 1/3 cup of batter to the griddle. Now cook for around 3 minutes and you will see bubbles at the edges of the pancakes. Turn it and cook for an additional 90 seconds or until the pancakes are golden brown from both sides.
Sever the pancakes immediately with butter, pecans, or your favorite peanut butter and drizzle of honey or pure maple syrup. And if you want to keep them warm for later – then keep the pancakes in an oven at 200 degrees Fahrenheit. Enjoy your pumpkin oat pancakes with your family!
1 tsp honey or maple syrup
¼ cup milk of choice
1 tbsp lemon juice – (one small lemon juice)
2 tsp butter or coconut oil – melted
1 cup of pumpkin puree
½ tsp salt
½ tsp baking soda
¼ tsp ground nutmeg
½ tsp ground ginger
1 tsp vanilla extract
¼ tsp ground cloves or allspice
½ tsp ground cinnamon
1 cup oat flour – follow the notes to make oat flour on your own.
Take a small mixing bowl – add lemon juice, milk, vanilla, coconut oil, pumpkin puree, and maple syrup or honey and stir to combine all together. Add the eggs and beat them. (if you see that the coconut oil is being solid – just put it in the microwave and warm the mixture for 20 seconds or until it is melted)
Now take a separate medium bowl – add the baking soda, spices, salt, and the oat flour and whisk together.
Now make a well to pour the wet ingredients into the dry ingredients. Stir the ingredient with a large spoon until the dry ones are moistened thoroughly. Make sure you don’t overmix it. Now, wait for a minimum of 10 minutes to allow the batter to sit.
Preheat an electric griddle to 350 degrees Fahrenheit. Or, if you have any non-stick pan or heavy cast-iron skillet – prepare the pan over medium-low heat. Now oil the surface of your pan lightly with cooking spray, butter, or coconut oil. (if you are using a non-stick electric griddle – then there is no need to oil the surface like my one.)
To check if your pan is hot enough or not – a drop of water will sizzle on the surface. Now take a measuring cup and pour ¼ cup of batter onto the pan. You will see bubbles begin to form around the edges of the pancake – and this should not take more than 3 minutes.
Use a spatula to flip the pancake – once you see that the underside is lightly golden. Now cook for extra 90 seconds until both sides turn golden brown. Make sure that the pan is hot enough at this point – and you may need to adjust the heat also.
You are ready to enjoy the yummy, tasty, and delicious pancakes. Serve them immediately or you can also keep the pancakes warm in an oven at 200 degrees Fahrenheit.
To make oat flour: Instead of quick-cooking oats – use old-fashioned oats. Now pour 1 cup of oats into a food processor and ground it well.
Gluten-Free Oats: If you prefer your pancakes to be gluten-free – make sure that you have purchased certified gluten-free old-fashioned oats or certified gluten-free oat flour.
Preparation Tips: You may find it difficult to gauge exactly when you should flip the pancakes as the whole grain batter is very much thicker, right? What you can do is set a timer like a cook the first side of your pancake for 3 minutes – then flip it and cook for another 90 seconds (basically, the right time is when you see the pancakes turned out golden brown – flip it and wait for the other side to be golden brown as well).
I hope you loved the gluten-free pumpkin oat pancakes and now you know how to make it super delicious as well. If you have prepared the recipe – then please let me know how it turned out for you.
Please share what you think about the recipe or if you have any questions, suggestions, or opinions – then please let me know and I would love to hear from wonderful people like you.
Hello everyone, I’m Alamin founder of KitchenProductReviewed.Com, I live in California, United States. I’m a professional photographer & blogger who loves to share things related to the kitchen, cooking recipes, tips, and health benefits.
It’s Simple Saturday at Inspirate With Gina, where I share ways to make life simple. Get more out of your Saturday. It’s okay if every day is better than the day before, right? Click the link to read more.
I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊
Italian Breakfast Soufflé for 2
½ lb. Italian sausage, bulk or links
2 – 3 tbsp. butter, softened
4 lg. eggs
1 cup milk
1 tsp. dried mustard
Freshly ground black pepper to taste
Chopped onion to taste
2 slices provolone cheese
½ cup sharp cheddar cheese, shredded
¾ cup mozzarella cheese, shredded
3 – 1-inch slices Vienna or French bread, cubed*
Preheat oven to 350° F.
If you use links then squeeze the meat from the casing before cooking. Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.
A blog series where we shamelessly share posts from others that we have enjoyed.
AUTHOR NEWSLETTERS – MY TOP 10 TIPS @EROYALAUTHOR
By Lucy Mitchell and Emily Royal
I have been threatening to do a newsletter for sometime but haven’t felt like I know enough about the subject to whip one up. So, you can imagine my excitement when historical romance author Emily Royal told me she had a guest blog post for me on the subject of newsletters. Now, I am on Emily’s newsletter distribution list and I love them. They’re filled with photos, info on her new books and a lot of Emily Royal book vibes.
This blog post is packed full of Emily’s top 10 tips for newsletters and I am so grateful she’s here today.