Recipes ofStephanie Searor, MS RD LDN RYT-200

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Gluten Free Pumpkin Spice Pancakes

Tuesday, August 20, 2019
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Total time
10 minutes
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Portions
3
Ingredients
or1 large unit of egg, whole, raw, fresh (50 g)
or1/2 teaspoon Stephanie's Spice blend
or1 teaspoon vanilla extract (not imitation)
or1 tablespoon honey
or1/3 cup oat flour (or other gluten-free flour blend)
or0.3 cups of pumpkin, canned, with salt (74 g)
Preparation
1.
In a medium bowl, whisk the egg, spice blend, vanilla, and honey until blended.
2.
Add pumpkin and oat flour, and mix just until combined (the batter might be slightly lumpy).
3.
Melt butter or oil in a skillet or on a griddle over medium heat. Pour in 1/4 cup of batter at a time.
4.
Cook for approximately 4 minutes, or until top is bubbled and starts to dry. Flip and cook for 2-3 additional minutes.
5.
Topping options: walnuts, honey, organic 100% pure maple syrup, vegan whipped cream, cinnamon/nutmeg, etc
Nutritional information
Per 100 gPer portion (59 g)% DRI
Energy183 kcal108 kcal5 %
Fat4 g3 g4 %
Fatty acids, total saturated1 g1 g3 %
Cholesterol105 mg62 mg21 %
Sodium141 mg83 mg3 %
Carbohydrate27 g16 g5 %
Sugars12 g7 gremove
Fiber1 g1 g3 %
Protein8 g5 gremove
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Stephanie Searor, MS RD LDN RYT-200
Stephanie Searor, MS RD LDN RYT-200
Dietitian passionate about helping people fall back in love with their bodies and their relationship with food
Contact
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