February Hot Breakfast Foods
Oatmeal Pumpkin Pancakes Gluten Free
I love pancakes so when I found
a gluten free option on the menu at the ‘The
Bicycle CafĂ©’ in Flesherton Ontario I had to try them – Pumpkin Oatmeal
Pancakes. The flavour and texture were
wonderful.
I have thought about those
pancakes often and tried many recipes with great disappointment. So I set out to create my own
recipe. I remembered that the flavour
was one of a savory pumpkin pie, while the texture was dense with a touch of
crunch.
To get the crunch I toasted my
gluten free oatmeal in 1 Tablespoon of coconut oil and to get the savory
pumpkin pie flavour I used a mixture of pumpkin pie spices. I added ginger to one batch and while not my
favourite at the end of the meal all the pancakes were gone!
Gluten Free Oatmeal Pumpkin Pancakes
Ingredients:
1 cup pumpkin puree
½ cup almond milk
2 eggs
1 teaspoon vanilla
1 cup steal cut oats
½ teaspoon baking soda
½ cup gluten-free flour
½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
1 to 1 ½ teaspoons
cinnamon (love this spice)
¼ to ½ teaspoon ground
ginger (optional)
¼ teaspoon xanthan
2 Tablespoons brown
sugar
Directions:
1) Mix your flour,
baking soda, sugar and spices together and mix well
2) In a saucepan toast
your oats until lightly brown in coconut oil (1 to 2 Tablespoons)
3) Once toasted add to
the hot saucepan ½ to 1/3 of a cup of water and stir cooking for no more than 2
minutes
4) Lightly beat the eggs
with a fork
5) Incorporate all of
the liquid ingredients into the dry adding more milk if the batter is too
thick.
6) Fry the pancakes in a
greased frying pan. I found the best
results when using a medium low heat.
Enjoy
Grandma Snyder
©2013-2015 twosnydergirls
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