Healthier pumpkin spice pancakes are made gluten free and lightened up a bit by using better-for-you ingredients.
Now that we’re waist deep in pumpkin recipes, I figured it would be about time to share my first pumpkin recipe of the season. Don’t hate me, but I don’t always get the whole I NEED PUMPKIN EVERYTHING craze. Actually, it hardly happens to me. It happens mostly when I see a pumpkin cheesecake and that’s it.
My sister, however…she could be the ringleader for the pumpkin spice loving crew. Pumpkin tea and PSLs and pumpkin spice bread mix are probably all the things you would find in her pantry. I don’t have anything against pumpkin, it’s that I just don’t crave it nearly as often as other people do this time of year.
This past weekend we (my sister and her boyfriend & the fiance and I) went apple picking. The orchard also has an area for pumpkin picking, but recently I’ve been a little underwhelmed with our pumpkins. We do this thing where we carve them and then Mother Nature says it’s going to be a scorching 80 degrees in the middle of October. Friends, this does not bode well for pumpkins. They get…funky.
Even the mini pumpkins that I used as decorations also turned creepy quicker than anticipated. I have a sole surviving white mini pumpkin and it isn’t even the week of Halloween yet. What is happening to you, pumpkins?! Needless to say, we picked apples. We snapped a few photos of each other and went on our merry way with a full bag of apples.
But back to pumpkin talk! I don’t ever crave with a deep and burning desire all the pumpkin things like “normal” people do this time of year. Until it was a weekend and I wanted pancakes. Pumpkin spice pancakes. Regular pancakes just wouldn’t do. Since I’m always on a quest to make regular foods less guilt-inducing, I made my greatest attempt to lighten these babies up a bit.
So, I whipped together a batch of healthier pumpkin spice pancakes, trying my darndest to not use things like butter, cream, buttermilk or regular processed flour.
Ergo, these pancakes were born. A decent dollop of pumpkin puree is folded into a ½ cup of old fashioned oats, ground down into an oat flour. I added an egg for fluff and baking powder to make these babies rise a bit. No pumpkin spice recipe could be complete without a healthy dose of pumpkin pie spice, straight from the TJ jar that I adore so much.
Finished off with a little sprinkling of pecans and a wonderful drizzle of maple syrup, these warm pumpkin spice pancakes were everything my healthier-food-hunting self could ask for. They aren’t really fluffy like a traditional pancake, but they still quashed my pumpkin and pancake craving like a charm.
Maybe next week I’ll venture down the path of a PSL, just for old time’s sake. I think I prefer them iced over hot – anyone else with me?
What’s your favorite fall time food to make?
- 1/2 oats ground to a flour
- 1/4 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/2 packet stevia
- 1/4 cup pumpkin puree
- 1 egg
- 4 tablespoons milk
- pecans optional
- maple syrup optional
Combine ground oat flour, pumpkin pie spice, baking powder and stevia in a small bowl and whisk until combined.
Add in pumpkin puree, egg and milk. Stir until combined.
Preheat a frying pan to medium heat. Spray with cooking spray or grease with butter.
Cook each pancake for 2 minutes per side, or until desired doneness is reached.
Garish with toasted pecans and maple syrup.
**This recipe makes 2 pancakes, but can easily be doubled.
Love pumpkin? Check out my pumpkin archives!