Gluten-Free Pumpkin Pancakes

Ingredients

• Oat flour

  Partially debranned

  156g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• Honey

  1 tbsp or 21g

• Almond milk

  Plain

  1 cup or 240g

• Nonfat greek yogurt

  Nonfat, plain

  1 oz or 28g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. In a large bowl, whisk the oat flour, baking powder, baking soda and salt. Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
2. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil. Pour the batter into a liquid measuring cup, then pour about ¼ cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through. Serve pancakes hot.

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