Gluten-free Pumpkin Oat Pancakes

ACTIVITE TIME: 20 MINUTES | TOTAL TIME: 20 MINUTES | SERVES 4 | GLUTEN FREE

INGREDIENTS

2 large eggs

1/2 cup pumpkin puree

1/2 cup milk (full cream or substitute)

2 tbsp honey

1 tsp vanilla extract

11/2 cup gluten free oat flour

2 tbsp tapioca flour/starch

2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp salt

2 tsp ground cinnamon

3/4 tsp ground allspice

1/4 tsp grated nutmeg

2 tbsp unsalted butter (if using salted butter, omit the salt from the recipe)

More butter for cooking

INSTRUCTIONS

1. In a large bowl, beat the eggs. Add the pumpkin, milk, honey, and vanilla and whisk together. Add the oat flour, tapioca flour, baking powder, bicarbonate of soda, salt, cinnamon, allspice, nutmeg, and cloves. Whisk together.

2. In a large skillet, melt the butter over medium heat. Pour the butter into the batter and whisk.

3. Heat the skillet over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, add about ½ tablespoon of butter and swirl the skillet to coat the bottom. Once the butter is melted, scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 1 to 2 minutes, until the bubbles on the top start to burst and the undersides are golden brown.

4. Flip the pancakes and cook for about 30 seconds more, or until golden and puffed. Transfer them to a platter and cover with foil to keep warm while you make the remaining pancakes.

5. Serve topped with maple syrup (and more butter, if you like).