By Nancy Smorch
I figured it was time to share this recipe. I shouldn’t keep something this good to myself!
I wanted to make sure you all had a chance to enjoy it while pumpkins are plentiful and the desire for everything fall is still on your palette.
Recently, while perusing for something I could do with this amazing Michigan-made organic pumpkin puree I had recently discovered, I came across this recipe for Gluten Free Pumpkin Oat Pancakes from the blog,
When I first come across a recipe I look through the ingredients to see if it is something I can actually eat (currently, I’m cooking without gluten, dairy, and peanuts - although I’m convinced this is only temporary). Then I’ll look to see if the ingredients sound like they will work well together (and if I have them all on hand). Hopefully the recipe includes a picture... and a lot of times it’s the picture that pushes me over the edge.
When I saw Cookie and Kate’s recipe, I knew it was worth a go, but I decided to save it for a Saturday morning, when I knew we would all be together and I could enjoy a more leisurely breakfast with my family.
The only thing I changed about this recipe was that I added at least 1-2 Tbsp of maple syrup rather than 1 tsp, because I wanted it sweeter. I also used almond milk (it calls for your choice of milk), and I used butter instead of coconut oil.
I’m happy to say, they were a HUGE hit! I have probably made them at least 8 times in the last month since I discovered this recipe. Check it out here!
I made them again this morning, and I thought - I have to share this one! Give it a try and check out her other recipes. I just saw that she posted some amazing looking Pumpkin Pecan Scones with Maple Glaze today.
Guess what I’ll be doing after we get back from touring The Frederik Meijer Gardens this afternoon?