I was recently asked by The Daily Meal to share my favorite pancake brunch recipe and this healthy pumpkin pancake recipe was the first one that came to mind. They are a homemade gluten and dairy free alternative to traditional pancakes, great for both children and adults with food intolerances and allergies.
Ingredients:
- 1 ½ c gluten free rolled oat flour (place oats in food processor on high to make flour)
- 3 eggs, 3 egg whites
- ¾ c pumpkin
- 2 tsp. pumpkin pie spice
- ½ tsp. vanilla
- Dark chocolate chips (optional)
Directions:
Mix together in bowl, heat pan on medium heat with a small tab of grass fed butter or coconut oil and cook like a pancake, optional: add chocolate chips after pouring batter into pan. Can be served with, pure maple syrup, all natural almond or peanut butter and fruit.
Makes approximately 6- 6? pancakes.
This recipe will be featured on The Daily Meal.
Dr. Kantor’s greatly anticipated new children’s book, The Green Box League of Nutritious Justice, is now available. Be sure to order this highly reviewed book, filled with healthy living tips for the whole family. A portion of the proceeds benefit the Children’s Miracle Network.