Gluten Free Pumpkin Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree learn how to make fresh pumpkin puree

• Refrigerated

  • 1 cup Almond milk
  • 1 Egg, large

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 1/4 cups Oat flour
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Greek yogurt

Found on jessicainthekitchen.com

Description

Ingredients

• 1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree learn how to make fresh pumpkin puree
• 1 tablespoon raw honey
• 1 cup almond milk
• 2 tablespoons greek yogurt
• 2 teaspoons cinnamon

Directions

• In a large bowl, whisk the oat flour, baking powder, baking soda and salt.
• Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
• Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
• Pour the batter into a liquid measuring cup, then pour about 1/4 cups worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
• Serve pancakes hot and drizzle honey on top and your favorite toppings.