Egg Free, Dairy Free, Nut Free Pumpkin Oat Pancakes

These pancakes are denser than my Family Favorite Waffles and Pancakes because they are made with oats instead of flour, but they are fantastic and hearty and thick. They are not very sweet because I wanted to make them without any refined sugar. If you want a sweeter pancake, feel free to stir some sugar or brown sugar into the batter. You can also leave out the maple syrup completely and then just top them as desired. You can also substitute the soy milk for another safe milk, water, or juice.

 

Pumpkin Oat Pancakes

1 cup old fashioned oats
1 tbsp baking powder
2 tsp pumpkin pie spice or cinnamon
1/4 cup pure pumpkin puree
1/4 cup soy milk, other safe milk, water, or juice
2 tbsp maple syrup, optional but recommended

Blend the oats, baking powder, and spice in the blender until it is a powder. Stir in the pumpkin, soy milk, and maple syrup. Fry in a sprayed pan over medium-low heat until golden. Flip then fry until the other side is golden.
*  I used approximately 2 tablespoons of the batter for each pancake and then spread it into a circle. this recipe made 5 big pancakes.

Egg Free, Dairy Free, Nut Free Perfect Whole Wheat Pancakes

I love these pancakes. The whole wheat flour makes them hearty and filling. They are not made with any refined sugar or oil. I've made them many times with a variety of different add-ins and combinations and they've been amazing every single time. Our favorite pancakes are made with unsweetened flaked coconut and safe chocolate chips. We also really like safe chocolate chips and any berry. We've even left out the maple syrup and just used an extra 2 tablespoons of applesauce. I've realized that you really can't go wrong with these pancakes, they are just so easy and versatile.

Perfect Whole Wheat Pancakes

1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup soy milk
2 tbsp unsweetened applesauce
2 tbsp maple syrup or honey
1/2 tsp vanilla extract
Add-ins desired such as safe chocolate chips, flaked coconut, blueberries, raspberries,
        chopped strawberries, mashed or diced banana, Sunbutter, etc.

Combine the flour, baking powder, and salt. Add the soy milk, applesauce, maple syrup, and vanilla then mix until thoroughly combined. Fold in the add-ins desired. Allow the batter to sit for 5 minutes. Fry in a sprayed skillet over medium-low heat for 2 minutes or until the top is full of bubbles and the edges are dry. Flip then fry 1-2 additional minutes until golden. Continue until all of the batter is used, making sure to spray the pan before each addition.
*  Makes 10 pancakes.
*  Good warm and cold.

Egg Free, Dairy Free, Nut Free Cinnamon Oatmeal Pancakes

I always keep a variety of breakfast and lunch choices in the freezer. I usually take a day to the freezer. I made our Family Favorite Pancakes and Waffles, Chocolate Pancakes and Waffles and FRENCH TOAST. However, I didn't have any bananas to make our Blender Banana Oat Pancakes but I wanted an oatmeal pancake. I decided to make a pancake with oats that didn't contain any flour or oil. Wow, these pancakes are so thick and hearty with a yummy cinnamon flavor. My girls like them dipped in applesauce instead of pancake syrup.

Cinnamon Oatmeal Pancakes

2 cups oats
2 cups oats – ground in the blender into a flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3 cups water
3 tbsp vanilla extract

Combine the oats, oat flour, sugar, baking powder, cinnamon and salt. Add the water and vanilla then mix until thoroughly combined. Drop about 1/2 cup of the batter onto a sprayed skillet or frying pan. Fry until the bottom is golden. When the pancakes are ready to be flipped, they will hold together perfectly. Fry until golden.
* Makes 14 big, thick pancakes.
* These pancakes freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.

Egg Free, Dairy Free, Nut Free Blender Banana Oat Pancakes

My girls and I love these pancakes. They have a mellow banana flavor and freeze really well.

Blender Banana Oat Pancakes

3 cups soy milk
2 1/2 cups oats
1 cup flour
4 tsp baking powder
1/2 tsp salt
3-4 bananas

Place the soy milk, oats, flour, baking powder and salt in a blender then blend until thoroughly combined. Add the bananas then blend until smooth. Pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.
* These pancakes freezer perfectly.


Shared with: Sundae Scoop, Think Pink Sunday, Church Supper

Egg Free, Dairy Free Oat Pancakes

This is how I made Jazlyn's pancakes before she outgrew her wheat allergy. I never got into trying the different flours (just barley) so we used oats in place of everything. Sorry I don't have a picture. I just posted this recipe to my online food allergy group and wanted to share it here too.

Oat Pancakes

1 cup quick cooking oats
3 tbsp oil
1 1/4 cup boiling water
1 tbsp sugar

Mix all ingredients until thoroughly combined. Let rest for 3-5 minutes. Drop onto hot sprayed griddle over medium heat. Flip when edges turn golden brown. Continue cooking for 2-3 minutes.
*  Jazzy liked to dip her pancakes in chocolate syrup or applesauce.
*  We also liked adding raisins, coconut and/or cocoa to the batter.
*  Jazzy also liked these in place of bread for sandwiches and other uses.