Moist Pumpkin Oat Flour Pancakes
The combination of oat flour and pumpkin puree is what makes these pancakes taste so amazing. And they’re just about as easy to make as a boxed pancake mix.
Ingredients
- 1/2 cup oat flour
- 1/2 cup all-purpose flour
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp sugar (optional)
- 1/2 tsp salt
- 3/4 - 1 tsp cinnamon
- 1/4 tsp ground ginger
- Small pinch each of nutmeg and cloves
- 1/4 cup + 2 tbsp pumpkin puree
- 1/4 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup + 2 tbsp dairy-free or regular milk
Instructions
- *To keep your pancakes warm, turn on your oven to 200 degrees.And place each pancake on a foil-lined baking sheet as you’re done making them. This way, all of the pancakes will be warm when you’re ready to serve them*
- In a large bowl, add the dry ingredients (flours - cloves) and combine well.
- Add in the remaining wet ingredients, including the pumpkin puree. Combine just until everything is incorporated well, and any large lumps are gone.
- Heat a frying pan on low-medium heat. Lightly grease or spray with oil.Use a small portion of batter for each pancake (should make around seven medium). Spread into a circular shape.
- Cook for two minutes on the first side. You should see bubbles on the surface, and the pancake should be lightly browned.Then flip over and cook an extra minute. Serve with your favorite pancake toppings and enjoy:)