Wednesday, June 10, 2015

Allergy-Friendly Pumpkin Pancakes

This is one of those recipes that I have been using for a while. I thought I already posted it and was surprised to see I didn't! We all love these delicious pancakes.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pumpkin or Sweet Potato Pancakes 

Makes about 8 pancakes

1 1/2 cups oat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pumpkin or sweet potato puree
1 cup oat milk
1/4 cup applesauce
1/4 vegetable or coconut oil
1/4 cup maple syrup
1 teaspoon vanilla

In a large mixing bowl combine the flour, bakng powder and salt.
In another bowl combine the pumpkin/sweet potato purée and the remaining ingredients.
Combine the wet and dry ingredients.
Heat a lightly oiled griddle or skillet over medium heat.
Use a ladle or measuring cup to pour about 1/4 cup batter on the skillet or griddle.
Cook until the bottom is golden brown, about 2 minutes.
Flip using a spatula and cook until the other side is golden brown, about 2 minutes.
Place on a plate and keep warm in a 200 degree oven.
Repeat until the batter is gone.

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