Pumpkin Oat Pancakes
Fluffy, filling and full of wholesome ingredients. You'll be craving these pancakes all year!
Ingredients
- 1 cup pumpkin puree (not pie mix)
- ⅓ cup coconut sugar
- 2½ cups oat flour* (gluten free if needed) (scoop and level to measure)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1½ cup water
Instructions
- In a large mixing bowl add all ingredients and whisk until combined. A few small chunks of flour is okay.
- Allow batter to sit for 5 minutes. Preheat pan or skillet to medium heat, lightly coat with non-stick spray if needed.
- Pour or spoon batter onto skillet, about ¼-⅓ cup of batter for each pancake. Batter will be thick, use spoon or spatula to gently shape pancakes. (see notes in blog post about thinning batter)
- Cook for 5-6 minutes and then flip. Pancakes are ready to flip when edges appear to be cooking through and bottom is golden brown. If they are sticking to your pan, give them another minute and try again.
- Cook for additional 5-6 minutes and serve as desired! My favorite combination is maple syrup, berries and a sprinkle of cinnamon!
Notes
*I like to save money and grind my own rolled oats into flour. Simply blend oats in a high power blender to the finest powder you can achieve. Some bits and pieces will still work in this recipe.