Looking for a fun breakfast recipe to get you in the mood for Fall time?! Try this easy gluten free pumpkin pancake/waffle recipe that is not only delicious, it’s also Bright Line Eating approved!
Gluten Free Pumpkin Pancake Recipe
1 Adult Serving (makes about 4 large pancakes)
1 oz dry oats
2 tablespoons water
Pinch of salt
4 oz canned pumpkin
Pinch of baking powder
3 dashes of cinnamon
Oil spray (Avocado spray is my fav!)
1 oz creamy peanut butter
2oz fruit toppings
Plug in your waffle iron, or preheat your griddle to 350 degrees. While it is heating, make your batter.
Add 1 oz oats and 2 tablespoons of water into a mixing bowl. Let the oats absorb the water for about 2-3 minutes. After a few minutes, add remainder ingredients to your water and oats. 1 egg, a pinch of salt, 3 dashes of cinnamon, pinch of baking power, and lastly a pinch of baking soda. Mix all the ingredients together. If your batter constancy is thicker than desired, add a little more water.
Time to cook up your pancake/waffles. Use your oil spray and spray your griddle. Divide batter into 4 individual pancakes. Cook each side for about 5 minutes, or until browning. Each side will take longer than a typical pancake. They bake softer than your typical pancake but when fully cooked able to keep its shape.
After pancakes are cooked, dish up your pancakes on a plate. Top with 1oz of peanut butter and 2 oz fruit. I like to put on the peanut butter while the pancakes are hot so it spreads nicely. Enjoy!
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Skeleton Waffle Iron: Target (only $9.99) | Black Plates: H&M ($3.99) | Spiderweb Napkin Ring Holder: Target| Place Mat: Target | Black Napkins: Amazon | Skull Sipper/Mug: Walmart | Skeleton Hands: Amazon
Thanks for stopping by today for my gluten free pumpkin pancake/waffle recipe! If you get a chance to try them, let me know in the comments below! Hope you have a great day!