Pumpkin Spice Pancakes
Fall is upon us which means colder weather, warmer food, and cozier mornings! These pancakes are perfect for a weekend breakfast or brunch and also great for freezing for on mornings. There are so many warm spices that go perfectly with the pumpkin. Pumpkin puree gives these pancakes a gorgeous orange color and a great earthy flavor. They are completley oil-free, refined sugar-free, and gluten-free. Made with oat flour to keep you fueled for longer. Feel free to add some raisins, chocolate chips, pecans, etc to the batter to make them extra delicious! My favorite way to serve these are in a tall stack with maybe some sliced banana, maple syrup, coconut chips, pecans, pumpkin seeds, & a drizzle of almond butter. Load up on the toppings! Recipe video at the bottom of this post!
Ingridients:
- 1.5 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 all spice
- 1/4 clove
- 1/8 tsp nutmeg
- 3/4 cup non dairy milk
- heaping 1/2 cup pumpkin puree
- 3 tbs maple syrup (or liquid sweetener of choice)
- 1 tsp vanilla extract
- 1/4 cup chocolate chips, raisins, etc (optional)
Directions:
- In a large bowl, combine oat flour, baking powder, baking soda, & spices. Stir to comine
- In a smaller bowl, mix the remaining wet ingredients until it becomes a smooth, bright orange liquid
- Add the wet ingredients to the dry & fold gently to combine
- Preheat a large nonstick pan on medium-low heat
- Use about 1/4 cup of batter per pancake
- Cook on both sides for about 2-4 minutes or until golden brown
- Serve right away with your favorite toppings or store in a freezer safe container for a busy morning!
