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Gluten-Free Pumpkin Spice Pancakes

These pancakes were sweet enough without any honey or maple syrup on top, so the boys enjoyed them as is.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 cup gluten free rolled oats ground fine in a food processor
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup non-fat Greek yogurt
  • 3/4 cup low-fat milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 cup mini chocolate chips
  • coconut oil

Instructions

  1. Mix together ground oats, brown rice flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl. In a large bowl, mix together yogurt, milk, lemon juice, lemon zest, eggs, vanilla, pumpkin puree, maple syrup and olive oil. Add dry ingredients to wet ingredients and mix until blended. Stir in chocolate chips. Let sit for 15-20 minutes so flours absorb liquid ingredients.
  2. Melt coconut oil in cast iron skillet on medium heat. Use 1/4 cup measuring cup to scoop up batter and pour into skillet. Cook pancakes until you see bubbles form on top and bottoms are nicely browned. Flip pancakes and cook other side until browned.