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    Delightful Mom Food / Recipes / Diets / Gluten Free / Healthy Pumpkin Oatmeal Spider Web Pancakes

    Last Updated February 7, 2021. Published October 31, 2014 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Healthy Pumpkin Oatmeal Spider Web Pancakes

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    pumpkin oatmeal pancakes recipe

    Happy Halloween with Healthy Pumpkin Oatmeal Spider Web Pancakes! We have been baking a lot lately- mostly with a favorite holiday ingredient, pumpkin! On my list was pumpkin pancakes to make for Halloween morning. I made these ahead of time so they would be ready to quickly heat up in the morning or pack in lunches for the day. These make your house smell so much like fall!

    For the spider web décor, just grab chocolate syrup and swirl it in three circles. Using a toothpick, spread the circles outward to create a web. It is best to do this after your pancake is cooked while it is fresh off the stove top and still warm so that the chocolate absorbs into the pancake.

    pumpkin oatmeal pancakes recipe
    Recipe adapted from overtimecook.com
    Tall stack of pancakes.

    Gluten-Free Pumpkin Pancakes

    These easy fluffy cinnamon spiced dairy-free and gluten free pumpkin pancakes are sure to be a crowd-pleasure ready in 15 minutes. Serve them drizzled with maple syrup or honey, fresh fruit, or topped with a few scoops of apple pie filling.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 8 pancakes
    Calories: 97kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • ½ cup canned pumpkin puree (not pumpkin pie filling or mix)
    • 2 eggs medium
    • ¼ cup almond milk or any dairy-free milk
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon maple syrup
    • 1 tablespoon apple cider vinegar or white vinegar
    • 1 cup gluten-free flour recipe tested with Bob's Red Mill 1-1
    • 2 ½ teaspoons baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger
    • ¼ teaspoon pink salt

    Instructions

    • Heat a medium saucepan on the stove top on low-medium.
    • In a large bowl whisk together the pumpkin puree, eggs, milk, oil, and maple syrup. Add in the flour, baking powder, cinnamon, nutmeg, cardamon, ginger, and salt and whisk to combine.
      gluten-free pumpkin pancake batter in a bowl with a whisk
    • Spray your saucepan with cooking spray or use a nonstick pan. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. When your pancakes begin to set on top (about 3 minutes) flip it and cook the bottom until it is golden brown (about 2 minutes). If the heat starts to get too hot turn it down to low.
      pumpkin pancake batter cooking on the stove top
    • Remove from heat and repeat with the remaining batter.
      three pumpkin pancakes cooking on the stove
    • Serve with maple syrup and your favorite pancake toppings.

    Notes

    1. Makes 8 pancakes using ¼ cup of batter for each. Nutrition is calculated per pancake.
    2. Store the pancakes in an airtight container in the refrigerator and consume within 5-7 days. To freeze gluten-free pumpkin pancakes, place in a freezer zip-tight bag and remove all the air before closing. Store in the freezer for up to 2 months.
    3. Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice. 

    Nutrition

    Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 101mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2443IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

     

     

    Danielle the recipe developer

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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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    Click Here For My Cookbooks!Delightful Mom Food Gluten-Free Dairy-Free Cookbook

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