These Gluten-Free Pumpkin Pancakes Will Be Your New Fave Fall Breakfast
Get ready to blow your brunch guests’ minds with these healthier gluten-free pumpkin pancakes. (All Photos: Gillie Houston for Yahoo Food)
Pancakes are, in my opinion, one of the most unexpectedly versatile foods. While most people only have eyes for fluffy buttermilk stacks topped with butter and syrup, pancake possibilities are in fact far more expansive. From the toppings, to the contents of the batter, to the addition of surprising twists (savory ’cakes, anyone?), I love playing around with this breakfast favorite.
At one point I went through a point of trying out different pancake methods almost daily. From the tried and true two-ingredient pancakes, to different varieties of gluten-free creations, my short stacks always embraced the unconventional. The first time I tried this method in particular — using oat flour as a gluten-free alternative — I was hooked. These pancakes were healthier than the average stack but still maintained that fluffiness we all know and love.
More: Carrot Cake Pancakes with Maple Drizzle
With this recipe, I decided to combine those beloved oat pancakes with pumpkin puree and spices for a truly life-changing fall combo. I also added candied pecans and vanilla greek yogurt, which lent this stack their crunchy and tangy elements. I (of course) piled them all together in order to get that perfect Instagram stack shot, but you could just as easily make these toppings self-serve for your bigger family breakfasts. One things for sure, though: Once you try this recipe you’ll be making it time and time again this fall.
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Gluten-Free Pumpkin Pancakes With Candied Maple Walnuts
1 cup oat flour (see below for how to make your own)
1 cup pumpkin puree
¼ cup cashew milk (or milk of choice)
1 tablespoon coconut oil
1 teaspoon maple syrup (or honey)
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground allspice
½ teaspoon salt
For the candied walnuts:
1 cup walnuts
¼ cup pure maple syrup
pinch of salt
To make your own oat flour, process one cup of old-fashioned oats* in a food processor until it takes on a fine, flour-like texture. (*Though oats are gluten-free by nature, many are processed in the same area as gluten. If you have a serious celiac condition, make sure to purchase certified gluten-free oats.)
Mix together pumpkin puree, milk, oil, maple syrup, eggs, and vanilla.
In separate bowl, whisk together oat flour, baking soda, spices, and salt.
Combine the wet and dry ingredients until moist but still textured, and let sit for a few minutes.
Heat a non-stick pan or griddle to medium-low heat and lightly coat with cooking spray.
Pour out batter in ¼ cup portions, letting cook for about 3 minutes until the sides are slightly bubbling. Flip and repeat. Serve with vanilla greek yogurt, candied walnuts, and your extra pumpkin puree for a real brunch crowd pleaser.
To make the candied walnuts:
Add walnuts, maple syrup, and salt to a dry skillet on medium-high heat. Stir frequently until the syrup is caramelized and nuts are toasted, about 3 minutes. Transfer to a sheet of parchment paper to let cool.
Serve stacked with greek yogurt and pumpkin puree to really make those pancakes Instagram-worthy.
