Gluten Free Pumpkin Pancake/Waffle Mix Recipe

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

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Serving Size:

1 Adult Serving (makes about 4 large pancakes)

Ingredients:

1 oz dry oats

2 tablespoons water

1 egg

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

Directions:

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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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!