Pancakes get an upgrade for fall with pureed pumpkin, oat flour, maple syrup and warming spices.
Whisk milk, pumpkin, eggs, maple syrup, and vanilla extract. Gradually stir in oat flour. Stir in pumpkin pie spice, baking powder, and salt.
Heat a large griddle or skillet on medium. Pour 1/4 cup of the batter on the surface. Cook 3-5 minutes, or until bubbles begin to form. Flip and cook 2-3 minutes, or until both sides are golden brown. Repeat until all batter is used.
Transfer pancakes to a plate, and top with yogurt, chopped fruit, nuts, and maple syrup if desired.
Use flax eggs and dairy-free yogurt for vegan variation.
To make one flax egg: Whisk together 1 tablespoon ground flax and 2.5 tablespoons water. Rest on the counter 5 minutes, or until paste thickens to the consistency of a beaten egg.