Pancakes get an upgrade for fall with pureed pumpkin, oat flour, maple syrup and warming spices.
Course Breakfast, brunch, fall
Cuisine gluten-free, vegan-friendly, whole-grain
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 8small pancakes
Author Stephanie McKercher, RDN
Ingredients
Pancakes:
1cupalmond milk(or milk of choice)
⅔cuppureed pumpkin
2eggs(see note for vegan substitute)
2tablespoonsmaple syrup
2teaspoonsvanilla extract
1 ½cupsoat flour(gluten-free)
2teaspoonspumpkin pie spice
1teaspoonbaking powder
½teaspoonsalt
Optional Toppings:
Vanilla yogurt(or yogurt of choice, use dairy-free yogurt for vegan)
Chopped fruit(such as grapes, pomegranate, and apples)
Chopped nuts(such as pistachios)
Maple syrup
Instructions
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 ¼ 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.
Notes
Ingredient substitutions: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.