Gluten-Free Pumpkin Crisp Sheet Pan Pancakes with Oat Flour

Gluten-free pumpkin sheet-pan pancakes with oat flour have rich pumpkin flavor, crispy topping, and are easy to prep in 10 minutes.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Resting Time: 30

Total Time: 1

Servings: servings

Calories: 569kcal

Author: Violet Parcha

To make the pancakes, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.
1 1/2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/4 teaspoon salt
In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and apple cider vinegar. Gently fold into the dry ingredients.
1 cup pumpkin puree, 4 eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 2 teaspoons apple cider vinegar
Place the batter in the fridge to rest for 30 minutes.
While it's resting, preheat oven to 400 degrees, and generously grease the sheet pan.
To prepare the streusel topping, in a medium mixing bowl, stir together all of the topping ingredients.
1 1/4 cups rolled oats, 1/2 cup oat flour, 1/2 cup almond flour, 1/2 cup chopped pecans, 1/4 cup coconut sugar, 1/4 cup maple syrup, 1/3 cup butter, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Now pour the batter into the pan, and spread it evenly using a spatula.
Sprinkle the streusel across the top of the pancake batter.
Place the pan in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Serve warm with your favorite toppings!