I went gluten-free last fall, so I had to start thinking of different ways to make my favorite recipes (that didn't include gluten). Since pancakes are a weekly staple in my house, they were a natural recipe to adapt first. I make these pumpkin-oat pancakes with gluten-free oat flour, warm them up with a bunch of autumn spices (like cinnamon, ginger, allspice, and clove), and add organic milk to the batter to bring richness and flavor. We always make pancakes on the weekends (typically Sundays), but this recipe is super easy to whip up on a weekday morning before we get our day started. — Fallon Carmichael Santiago
12 small pancakes
1 1/2 cups
gluten-free oat flour
1 1/3 cups
whole organic dairy milk
pumpkin puree (about 1/2 a can)
sugar (or coconut sugar)
Chocolate chips (optional)
Butter or oil for frying, plus more butter for serving if you wish
Whisk together the dry ingredients in a large bowl.
In a separate bowl, whisk together the wet ingredients.
Combine the wet ingredients with the dry ingredients, whisking until lumps are gone.
Heat a skillet over medium heat. Brush with a little butter. Scoop about 1/4 cup of batter onto the skillet. Cook until little bubbles form on the top and the edges look cooked, about 2 to 3 minutes. Sprinkle chocolate chips into the pancake, if using, then flip. Cook until golden brown on the other side, about another minute. Transfer to a plate and repeat.
Serve warm with maple syrup and a pat of butter, plus seasonal berries.