Who doesn’t love pancakes?! I’m not a huge pumpkin spice latte kind of girl, but I do love any pumpkin baked goods, well besides pumpkin pie. These allergy friendly pumpkin spice pancakes are a great way to have this iconic Fall flavor without bothering any family members with allergies! They do not contain any eggs, gluten, or dairy, and they can be made without nuts. And all of the allergy mamas said amen!
A Couple Notes About the Pancakes:
- I made oat flour by blending some GF rolled oats from Trader Joe’s in my Vitamix. It’s quick and very simple. You could also use a food processor.
- I then added all of the other ingredients to the blender to mix up the batter, so there are very few dishes used.
- These pumpkin spice pancakes are dense, so you’ll need to spread the batter out a bit with a spatula when you pour it on the pan. You could also try adding extra milk to the batter to thin it out if you prefer.
- We like these plain or with maple syrup. I also had one with some cashew butter and extra pumpkin spice the other day after a workout and it was delicious!
- I used coconut milk in the batter, but you could use oat milk to keep it dairy free and make it nut free.
- This recipe makes about 24 pancakes. You don’t want them to be large pancakes, because they take longer to cook than “regular” pancakes.
- The whipped cream on top is coconut based (dairy free) and found at Trader Joe’s.
Allergy Friendly Pumpkin Spice Pancakes
| Servings |
medium sized pancakes
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Ingredients
- 3 1/2 cup gluten free rolled oats
- 1 3/4 cup nut milk or oat milk do not use full-fat coconut milk from a can
- 1 1/2 cup pumpkin
- 2 tsp pumpkin spice
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp fine grain sea salt
- 3 Tbsp lemon juice
- 4 Tbsp maple syrup
- 3 tsp pure vanilla extract
Ingredients
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Instructions
- Add the oats to a high-powered blender or food processor. Blend until the oats turn into flour.
- Add the remaining ingredients to the blender. Blend until all ingredients are mixed, stopping as needed to scrape down the sides of the blender or food processor. If the batter seems very thick, add more milk and blend again.
- To cook the pancakes, use a nonstick griddle or a greased skillet over low-medium heat. Place about 1/4 cup of batter on the hot pan and gently spread it out a bit to make the pancakes slightly more flat.
- Let the pancake cook on the first side until the top has a few bubbles and no longer looks wet. Flip and cook fully on the other side. These pancakes take longer to cook than regular pancakes, because they are more dense.
- Serve with maple syrup and a sprinkle of pumpkin spice. Add coconut whipped cream to make it even more fun!
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I hope you enjoy these! If you make them, I’d love to hear about it! You can tag me on instagram or use #sevenlayercharlotte. Thanks for reading, you guys!
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