Cookie and Kate · by Cookie and Kate★ 4.4
Gluten-Free Pumpkin Oat Pancakes
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 9%
CARBS 18G50% OF CAL
2G FIBER10G OTHER5G TOTAL SUGAR
FAT 6G39% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, fluffy pumpkin pancakes made with oat flour and warming spices. Naturally gluten-free and best cooked low and slow.
mainamericanbaked good⚡ microwave🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup pumpkin puree
- 1/2 cup milk of choice
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup oat flour (see notes for how to make your own from old-fashioned oats)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Avocado oil or vegetable oil, for greasing the pan
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 9%
CARBS 18G50% OF CAL
2G FIBER10G OTHER5G TOTAL SUGAR
FAT 6G39% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 252mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.