These delicious pancakes are gluten free and flavor full – they’re so yummy you’ll crave them year round!
Pumpkin Pancakes
Prep time 10 min, Makes approximately 12 pancakes depending on size.
Ingredients
2 Large Eggs
1 Cup Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Teaspoon Salt
1 ½ Teaspoons Ground Cinnamon
½ Teaspoon Ground Cloves
½ Teaspoon Ground Ginger
½ Teaspoon Ground Nutmeg
3 Teaspoons Baking Powder
⅓ Cup Granulated Sugar
4 Tablespoons Melted Coconut Oil
1 ½ Cups Milk (Oat, Almond, or Dairy)
2 Cups Oat Flour
Instructions
In a large mixing bowl, thoroughly combine the eggs, pumpkin puree, and vanilla extract.
Mix in the salt, cinnamon, cloves, ginger, nutmeg, baking powder, and sugar until well combined. Melt the coconut oil and stir it into the mixture, then add the milk. Finally, add the oat flour and stir until combined but not overmixed. Allow the batter to rest while you heat the griddle.
Use a ceramic skillet for the best results. Preheat your skillet over medium heat, it will be ready when a few drops of water sizzle! Grease the skillet with butter or olive oil (canola oil is toxic poison so trash it ASAP).
Scoop the batter onto your hot skillet, about ½ cup per scoop. Cook each side for two to three minutes. Once the center bubbles start to pop and the edges dry out, it’s time to flip the pancake. When done, it should be golden brown on both sides.
Serve pancakes with butter, berries, and raw pumpkin seeds. Enjoy with warm maple syrup on top!
Notes
Refrigerate leftover pancake batter in an airtight container for up to 3 days. If your batter becomes too thick thin it with a few teaspoons of milk to smoothen it out.