Pumpkin Oat Pancakes
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 2 large eggs
- ½ cup pumpkin puree
- ½ cup oat milk or whole cow's milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1½ cups gluten-free oat flour (We used Bob's Red Mill)
- 2 tablespoons tapioca flour/starch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground allspice
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons unsalted butter, plus more for cooking
- Maple syrup, for serving
In a large bowl, beat the eggs. Add the pumpkin, milk, syrup, and vanilla and whisk together. Add the oat flour, tapioca flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves. Whisk together.
In a large skillet, melt the butter over medium heat. Pour the butter into the batter and whisk.
Heat the skillet over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, add about ½ tablespoon of butter and swirl the skillet to coat the bottom. Once the butter is melted, scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 1 to 2 minutes, until the bubbles on the top start to burst and the undersides are golden brown. Flip the pancakes and cook for about 30 seconds more, or until golden and puffed. Transfer them to a platter and cover with foil to keep warm while you make the remaining pancakes.
Serve topped with maple syrup (and more butter, if you like).
This recipe was printed from: