Gluten-Free Pumpkin Spice Pancakes

Gluten-Free-Pumpkin-Spice-Pancakes-SquareThis week’s featured recipe from Jeanette Chen is using fresh fall produce that’s in season. It’s that time of year when we all crave sweet treats made with pumpkin and pumpkin spice. These pancakes were sweet enough without any honey or maple syrup on top, so Jeanette’s family enjoyed them as is. These are a great gluten free option your whole family will enjoy.
Gluten-Free Pumpkin Spice Pancakes
1 cup gluten free rolled oats, ground fine in a food processor
1/2 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup non-fat Greek yogurt
3/4 cup low-fat milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup olive oil
1/2 cup mini chocolate chips
coconut oil

Mix together ground oats, brown rice flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl. In a large bowl, mix together yogurt, milk, lemon juice, lemon zest, eggs, vanilla, pumpkin puree, maple syrup and olive oil. Add dry ingredients to wet ingredients and mix until blended. Stir in chocolate chips. Let sit for 15-20 minutes so flours absorb liquid ingredients.

Melt coconut oil in cast iron skillet on medium heat. Use 1/4 cup measuring cup to scoop up batter and pour into skillet. Cook pancakes until you see bubbles form on top and bottoms are nicely browned. Flip pancakes and cook other side until browned.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living.  She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
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