Gluten-Free Pumpkin Pancakes
Look no further for the perfect fall camping breakfast.
Fall is in full swing, and if you’re still out there braving the frosty nights, you’re probably ready for something to make getting out of your sleeping bag a little more fun.
Like I’ve mentioned before, eating right when you’re camping is even more important in colder weather. Colder temps mean more work for your body as it works to thermoregulate itself. And more work for your body means more calories being burned, even when you don’t think you’re using much energy. Have you ever gotten that run-down feeling after spending a particularly cold night or weekend outside? I have. And I’m certainly not a doctor, but I do know eating well has a lot to do with staying well, so if you’re feeling super tired, it might be a sign that you need to put a little more priority on what you’re feeding yourself.
Which brings us to…these festively Fall, gluten free, high protein, yummy, pancakes! It wouldn’t be fall without pumpkin, but you know I wouldn’t be seen with a PSL, so pumpkin pancakes it is. Swapping out regular flour for oat flour is a quick and affordable switch that provides a plant-based protein up-level. If you’ve never made oat flour before, let me tell you- it’s really easy. All you’ll need is a blender or a food processor (or maybe a really sharp knife and a ton of patience…I wouldn’t suggest that method though). Simply place rolled oats into your blender or food processor and pulse for 15-30 seconds or until you’re left with a semi-fine flour-like texture. You can find oat flour pre-made in the store, but it’s so simple to do yourself, there’s no need to waste the extra packaging. If you’re not a big home cook, starting with easy things like making your own oat flour is a great way to make your cooking more sustainable. It might not seem like much, but every little package saved makes an impact!
Ok, back to the camping recipe at hand! The most efficient way to make these gluten-free pumpkin pancakes is to throw all the dry ingredients in the blender when you make the oat flour. That way, the homemade pumpkin pancake mix is all ready to go in one simple step. All you need to do is pack it in a reusable bag, throw the wet ingredients into your cooler, and head on to your next adventure!
Gluten-Free Pumpkin Pancakes
Ingredients
1 3/4 cup rolled oats
1 teaspoon brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Dash salt
1/3 cup pumpkin puree
1 cup water
2 eggs
2 teaspoons apple cider vinegar (optional)
1 tablespoon ghee
Instructions:
1.) At home: place oats, brown sugar, baking powder, cinnamon, nutmeg, and salt in a food processor or blender. Pulse for 30 seconds or until ingredients are mixed to a flour like texture. Place in a reusable bag and tuck in your camping food bin for later.
2.) At the campsite: Place dry pancake mix ingredients in a large bowl. Mix in pumpkin, water, eggs, and apple cider vinegar. Stir until well mixed.
3.) Heat a medium sized frying pan to medium high heat. Once warm, melt ghee. Pour 1/4 cup mix into pan and cook for 30 seconds-1 minute each side. Repeat with remaining pancake mixture.
Serves 2