#Gluten-Free #Pumpkin Oat #Pancakes – Guest Post By Kitchen Product Reviewed Founder Alamin Howlander #tastytuesday

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.

Photo Credit: Adobestock.com

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!

INGREDIENTS:

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

2 eggs

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.

DIRECTIONS:

  1. 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.

NOTES:

  • 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.

Photo Credit: Adobestock.com

About Alamin

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.

Sprouts Chip Haul June 2019 (Gluten-Free, Plant-Based)

Sprouts Farmers Markets brought out 11 new chip varieties! I chose the ones that are gluten-free and plant-based because I feel best when I eat that way. I purchased all the chips and am not affiliated with Sprouts other than as an appreciative shopper. My opinions are my own.

I had a great time trying these chips and sharing my thoughts with you. If you’re looking for more gluten-free, non-dairy snacks I have an Urthbox Unboxing Video that will show you more. Lots of variety there!

Now that you have plenty of snacks here’s a fantasy romance that foodies will enjoy. It’s Jason and Lina’s story in No Yesterdays. He would heartily approve of the chips in the video because he doesn’t have the time or the patience for cooking.

No Yesterdays is about four couples.

Brittany has shy down to an art. Maybe she needs a push. It’s been years already!


Jack is stubborn personified. Push, push, push.


Jason is having the time of his life in college. All those beautiful women. Ha ha. Not the plan.


Rowan is convinced that his soulmate didn’t incarnate with him in this lifetime. Surprise!

Forget slow and steady, fate has plans for these four couples!

There’s no looking back now.

There are No Yesterdays.

Behind the scenes of Ch. 15

Buy link for No Yesterdays Kindle format: https://www.amazon.com/dp/B079CQPVD8/

Whew, that was fun! Which snack looked the tastiest to you? Have you tried any of these? I love to talk about food!

Thank you for the time we spend together!

Gina

Dana Cooks…Mini Pumpkin Pie Muffins

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In my Natural Gifts series of uplifting paranormal romances, one of my characters is a celebrity cookbook author.  Today I’d like to share a lovely fall recipe from the fictional Dana Carapelli-Jacobs’ cookbook series, Dana Cooks For The Holidays.

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It’s a cool fall afternoon, and I miss Carter, Jenny, and Jason coming through the door with the stories of their day. Thank goodness I will see them soon for the Thanksgiving holiday.

I think Carter and Jenny miss us, too, which is why I thought it would be sweet to send them a batch of goodies from home. Both kids love pumpkin pie, which inspired me to bake a treat they can pop in their mouths while they run from one class to another. As Jason often says, “No plate, no fork, perfect.”

I’m thrilled with these muffins. The middle tastes like pumpkin pie, and the walnuts I sprinkled on top of them right before putting them in the oven gained a warm, roasted flavor.

I’m especially happy that these easy, sweet treats are bursting with fall flavor, but do not contain any refined sugar, gluten, or dairy products.

Mini Pumpkin Pie Muffins 

Ingredients:  Remember to use organic ingredients if you can.

1/2 cup coconut flour (Well-stocked grocery stores have this now, as well as health food stores)
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1 cup pumpkin purée
1/4 cup coconut oil, melted
6 eggs
2 teaspoons vanilla extract
1/3 cup raw honey
3 tablespoons walnuts, chopped

Directions

Preheat the oven to 400°F.   Combine the coconut flour, pumpkin pie spice, and baking powder together.

In a separate bowl, mix the remaining ingredients, except for the walnuts, until well blended. Add the flour mixture to the pumpkin purée mixture, and mix well until smooth.

Fill each mini muffin cup 3/4 full; the batter will rise a little.

Bake for 11 to 15 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.

Makes one dozen mini muffins.

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As always, thank you for reading,

Gina

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