I personally am not on gluten-free diet but I have tasted some of the commercial gluten free products out there and it makes me feel sorry for those who need to abide by that type of diet. Because I feel this way I experiment into the Gluten-Free World from time to time to see if I can add a recipe that actually tastes good, plus I like oat flour and oats are so good for you.
I made some old-fashioned oat flour pancakes on my personal blog back in March that have been a huge hit and the most popular post on my blog. One thing I have noticed with baking gluten-free flour is that things tend to come out a tad dryer tasting. Because of this I decided the moistness of pumpkin would be a perfect fit for some great GF Pancakes, and I was right.
I grind my oats either on the pastry setting or just below the bread setting on my WonderMill grain mill. It is best to use oat groats or steel cut oats for oat flour, they are healthier and won’t clog your grain mill.
- 1 3/4 cup oat flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 teaspoon vanilla
- 2/3 cup milk
- Pre-heat electric griddle to 375 degrees..
- Add all dry ingredients to a mixing bowl and whisk together.
- Add all wet ingredients to a 2nd mixing bowl and whisk together.
- Once your griddle is pre-heated, add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
- Lightly spray your hot griddle with cooking spray.
- Use a ΒΌ measuring cup to scoop the pancake batter onto the griddle.
- I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.
Hope you all enjoy these pancakes, me and the pancake princess enjoyed them. I like to put syrup under the pancake and whip cream on the top.
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