Gluten Free Buttermilk Pumpkin Oat Pancakes
- Number of Servings: 4
Ingredients
1 cup Great Value 2% Lactose Free Milk 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 serving 1 Egg- large, fresh 2 serving Oil, Great Value Pure Canola Oil,1tbsp(14g} 0.40 cup Flour, All Purpose Baking Flour Gluten Free (by BENSON37) 1 cup Oat Meal (Quaker Oats - Old Fashioned - dry) 1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup) 3 tsp Granulated Sugar .5 tsp Baking Powder .5 tsp Baking Soda .5 tsp Salt .5 tsp Cinnamon, ground .5 tsp Allspice
Measure milk in a measuring cup and add lemon juice. Allow to sit for 5 minutes to thicken.
Whisk egg and oil in a medium mixing bowl, whisk in mil once it's ready. Add pumpkin and whisk.
Place flour, oats, sugar, baking powder, baking soda, salt in a bowl and mix together. Pour dry mix over the wet and gently whisk until just blended.
Heat electric griddle and put 1/2 cup amounts of batter at a time and cook over medium heat until bubbles appear here and there.
Once golden brown, flip and cook until golden brown.
Serving Size: Makes 12 4" pancakes. Serving size 3 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user BETHGODFREY.
Whisk egg and oil in a medium mixing bowl, whisk in mil once it's ready. Add pumpkin and whisk.
Place flour, oats, sugar, baking powder, baking soda, salt in a bowl and mix together. Pour dry mix over the wet and gently whisk until just blended.
Heat electric griddle and put 1/2 cup amounts of batter at a time and cook over medium heat until bubbles appear here and there.
Once golden brown, flip and cook until golden brown.
Serving Size: Makes 12 4" pancakes. Serving size 3 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user BETHGODFREY.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 11.6 g
- Cholesterol: 57.8 mg
- Sodium: 559.2 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.7 g
- Protein: 7.7 g
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