Gluten-Free Pumpkin Oatmeal Pancakes

Pumpkins have been cheap, since it's fall time. So, we've been making quite a few pumpkin dishes. A couple weeks ago we had some pumpkin puree thawed out from the freezer, so I thought it'd be nice to make pumpkin pancakes. We also had pumpkin syrup with the pancakes.

All of it was yummy!

 

Gluten Free Pumpkin Oatmeal Pancakes

(remember there is a printer friendly option at the bottom of every post)

Ingredients:

1 cup rice flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs

1 cup milk

1/2 cup of pumpkin puree

2 tablespoons oil

1/2 cup to 2 cups oatmeal*

Directions:

1. Combine all the dry ingredients, except for the oatmeal, in a bowl and mix together.

2. In a separate bowl mix together the eggs, milk, pumpkin and oil. Add the wet ingredients to the dry ingredients.

*At this point, you can add the desired amount of oatmeal to the recipe. Add just a small amount if you don't want the batter very thick (1/2 cup), or add up to a couple cups for a thicker batter. I multiplied the recipe a few times so added quite a bit of oatmeal.

 You can see the consistency of the batter in this picture. It was a medium consistency, which made the pancakes not too thick and not too thin.

4. Cook the pancakes on a griddle or frying pan until lightly brown and ready to come off!

Enjoy!

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