Pumpkins, Pumpkins & More Pumpkins, Please!

Pumpkin  Pancakes

Pumpkin Pancakes

Last week, the morning air here turned a little on the chilly side. I am not complaining what so ever. Fall is one of my favorite times of the year here in Wisconsin. But the cooler air gets me in the mood for pumpkin flavored foods, sweaters, apple crisp and hot coffee.

So, I decided to start working on developing a pumpkin recipe. I have heard many people mention on runny the dough can be when you add pumpkin to a regular pancake recipe.

I started with a basic recipe for pancakes that I have made over the years for my family. I decided the first thing to do was change out the regular flour with oat flour. Oat flour offers more fiber to our diets, which we all need. If you are gluten-free intolerance you may be able to get away with using oat flour. In fact, you can get the oats that are gluten-free and they will usually say that on the label. Then, take and grind them yourself in a Vita Mixer or blender. When the label states they are gluten-free they have not been processed in a factory with other wheat products.

Below is the recipe I developed and wanted to share with you. Here are some photos to feed your eyes as well! I look forward to hearing how you and your family like them.

Happy Autumn!



Adding the last cup of Oat flour!

Adding the last cup of Oat flour!


Pumpkin Pancakes on the grill cooking!

Pumpkin Pancakes on the grill cooking!



Right before enjoying hot Pumpkin Pancakes!

Right before enjoying hot Pumpkin Pancakes!

Pumpkin Pancakes

¾ c. Almond Milk

2 Eggs

1 c. Pumpkin ( I used canned organic pumpkin)

1 tsp. Vanilla

4 Tbsp. Grapeseed Oil

4 Tbsp. Coconut Sugar

5 tsps. Baking Powder

½ tsp. Sea Salt

1 to 2 tsp. of Cinnamon

2 c. Oat flour


Preheat your griddle or skillet over medium-high heat.

Combine all the liquid ingredients together and blend them well. Add coconut sugar, baking powder and sea salt into bowl with the liquid. Blend well. The baking powder usually starts to fluff up.

Then add the oat flour one cup at a time to make sure it doesn’t get to thick. You can always add a little more oat flour as needed.

Once griddle or skillet is heated, drop about a ¼ cup of pumpkin pancake batter in a circle. Cook 2 or 3 minutes on each side or until you feel they are cooked inside.


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