Friday, November 4, 2011

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)


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*


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!


Country Girl Designs


Twilson9608 said...

Sounds and looks delicious! YUM!

Becca said...

Looks amazing! Can the rice four be substituted with regular flour for a non gluten-free version? I'd be fine w/your version, but Sam I shouldn't have rice because of it's binding properties and her constipation issues. I'll have to experiment and give that a try!

Qadoshyah said...

@Becca, yes, regular flour can be used instead of rice flour. It was actually originally not a gluten free recipe :).

Related Posts with Thumbnails