Gluten Free Pumpkin Spice Pancakes with Spiced Toppings

Gluten Free Pumpkin Spice Pancakes with Spiced Toppings

This is basically fall on a plate.

Loving these pumpkin Spice Pancakes with spiced toppings: cinnamon roasted butternut squash, spiced apple sauce, almond butter, banana, pecans, cashews and pumpkin seeds! Nothing better for brunch!

Gluten Free Pumpkin Spice Pancakes with Spiced Toppings

Serves: 2-3

Ingredients
  • ½ banana
  • ½ cup pumpkin puré
  • 1 cup rolled oats
  • 3 eggs
  • ½ cup egg whites
  • 3 tsp baking powder
  • ½ tsp ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
    Cinnamon roasted squash
  • 1 mini butternut squash- cut into half moons
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon
    Toppings
  • Almond butter
  • Apple Sauce
  • Banana slices
  • Nuts and seeds ( I used Pecans, Cashews & Pumpkin seeds)
Instructions
  1. Blend all of the pancake ingredient together & cook them like an ordinary pancake (in a greased pan over medium heat for about 2 minutes per side)
  2. For the cinnamon roasted squash, toss everything together and roast at 350 for 30 min.
  3. To assemble, lay out a few pancakes, then top with a few pieces of butternut squash, a drizzle of almond butter, apple sauce, banana, and nuts!

 

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