Gluten Free Pumpkin Pancakes

When we think of pumpkins, we primarily think of Fall decorations, but pumpkins are actually a nutrient-dense fruit. They are part of the Winter squash family. In the Fall, we do see – all things – pumpkin flavored in the coffee shops, cafes, and grocery stores. But pumpkins on their own are delicious and very nutritious!

NUTRITION HIGHLIGHTS: 1 cup cooked

Calories: ~50
Carbohydrates: 12g (including 3g fiber)
Protein: 2g
Fat: <1g
Vitamin A: Over 200% of your daily needs, thanks to beta-carotene
Vitamin C & E: Antioxidants that support your immune system
Potassium: More than a banana, helping with hydration and muscle function

HEALTH BENEFITS:

Gut Health: The fiber in pumpkin feeds good bacteria and supports regularity.
Immunity & Skin: Vitamin A strengthens your gut lining and skin barrier.
Heart Health: Potassium supports healthy blood pressure and electrolyte balance.
Weight Management: Low in calories, a great source of complex carbohydrates, high in nutrients, and high in fiber.

Pumpkin syblings: butternut squash, acorn squash, spg squash, kabocha, and delicata.

Personally, I am not the biggest pumpkin fan. I don’t care for the lattes and the treats. But, I AM a big fan of pancakes – of any kind. These pancakes are a delicious, healthy treat for Fall. I promise your kids will love them too! 🙂

INGREDIENTS:

1 1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
Pinch of sea salt
1 cup unsweetened almond milk
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
Coconut oil, for cooking
Maple syrup, drizzle as a topping
Optional: You can sautee some pecans in a little coconut oil and add these as a topping

DIRECTIONS:

Add all ingredients, except the coconut oil (and pecans if you’re using them), into a blender. Blend until smooth. Note — If you let the batter sit for 5-10 minutes, it will thicken the batter a bit.
Add coconut oil to a large pan or skillet over medium heat.
Using 1/3 cup, pour batter into your pan, making the shape of a pancake. Flip when the top begins to bubble (about 2 mins). When flipped, cook for another 1-2 minutes.
Repeat until all pancakes are cooked.
Top with maple syrup, pecans, or a fruit of choice!