Pumpkin Oat Pancakes

As you may notice, we’re big on breakfasts here. So naturally, I wanted to share my pumpkin oat pancake recipe. It’s now September, which means summer is over & all things fall are happening.

One thing that is great about these is that they are very healthy, compared to regular pancakes. I like to think of it as oatmeal but in pancake form. The spices are not overwhelming. Even my 4 year old loved them! She ate 5 of them as I was cooking them. That says a lot!

They also reheat up nicely in the toaster oven the following day too. I like to place a piece of parchment paper between layers so they don’t stick together & turn into a pancake brick.

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Pumpkin Oat Pancakes

Prep Time 10 minutes

Servings 24 Pancakes

Author admin

Ingredients

• 2 cups oat flour
• 1 Tbsp baking powder
• 1 Tsp salt
• 1.5 Tsp ground cinnamon
• 1/4 Tsp all spice
• 1/2 Tsp ground ginger
• 1/2 Tsp nutmeg
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 cup pumpkin puree
• 1 Tsp vanilla extract
• 1.5 cups milk I used hemp milk
• 4 Tbsp melted butter

Instructions

1. In a large bowl, mix together all of the dry ingredients

2. In a medium bowl, whisk together the wet ingredients

3. Preheat a griddle pan over low heat, melt butter on pan

4. Pour 1/4 cup portions on to pan & cook until lots of bubbles form at the surface

5. Flip pancakes when there are lots of bubbles forming & you can easily get spatula under the pancake

6. Remove when golden

7. Repeat adding butter to the pan & adding 1/4 cup portions of batter

8. Add your desired topping & enjoy

Recipe Notes

If you do not have store bought oat flour, blend up rolled oats until fine.

Hope you enjoy!