These Gluten-Free Pumpkin Spice Oat Pancakes freeze well.
Clearly I’m having trouble adjusting to cooking for a family of three this Fall, from a family of six this past Summer, including 3 big male eaters. In fact, I’m beginning to believe it’s harder to cook for a small family than it is for a big one.
My kitchen is built for a big family and I’ve stocked it with kitchen essentials and pantry items for that purpose. Now, I find myself with way too much food and bulk items that will take me months to get through. Smaller pots and pans are getting used more as is my toaster oven.
The other day I made these Pumpkin Spice Oat Chocolate Chip Pancakes for our youngest son and rather than make a small batch, I decided to make one whole batch. As he stared at the huge stage of pancakes that I made, he asked why I had made so many pancakes. I think I just miss cooking for a big family.
So, after he ate his small stack of pancakes and I gave a stack to my husband, I froze the rest. We’ve been pulling these out for school day breakfasts – it’s not all bad, right?
Today, I’m participating in Food Network’s Fall Fest where Pumpkin is being featured. Please be sure to check out what my foodie friends made:
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats:Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil
- 2 cups gluten-free oat flour
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1½ cup soy milk
- 1 cup pumpkin puree
- 1 egg, lightly beaten
- 2 tablespoons virgin coconut oil, melted
- 2 tablespoons unfiltered apple vinegar
- 1 teaspoon vanilla
- ½ cup chocolate chips
- coconut oil, to grease pan
- In a bowl, combine the oat flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. In another bowl, combine the soy milk, pumpkin puree, egg, coconut oil, vinegar and vanilla. Add the dry ingredients to the wet ingredients and whisk until combined. Add chocolate chips and stir in.
- Heat cast iron skillet and lightly grease with coconut oil. Use ¼ measuring cup to scoop pancake batter into pan. Cook until bubbles form on surface; flip and cook until browned and cooked through.