by Martina Bin
21 Jun 2021

Pumpkin Oatmeal Pancakes

Ingredients

¾ cup pumpkin puree
2 large eggs
⅔ cup unsweetened almond milk
1 tablespoon maple syrup
1 ½ cups rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt

Directions

Add all of the ingredients to a blender and blend on high until completely smooth. Lightly coat a griddle with coconut oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip them and cook until golden brown on the underside. If you find that pancakes are browning too quickly, then you need to lower the heat.

Serve pancakes with peanut butter, maple syrup, almond butter, or jam.

Enjoy!