Pumpkin Pancakes
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Ingredients
- 1 cup all-purpose flour
- 1 cup oat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp. flax seed meal
- 1 tsp. pumpkin pie spice (or a mix of ground cinnamon, ginger and cloves)
- 1 cup pumpkin puree (canned pumpkin)
- 1 1/2 cups milk of your choice
- 2 Tbsp. apple cider vinegar (or white vinegar)
- 2 Tbsp. canola oil
Instructions
- In a medium bowl, mix together flours, baking powder, baking soda, flax meal and pumpkin pie spice.
- To dry ingredients, whisk in pumpkin, milk, vinegar, and oil.
- Allow batter to rest at least 10 minutes.
- Heat a non-stick griddle or sauté pan over medium-high heat.
- Ladle about 1/3 cup of batter onto griddle and cook until most of the bubbles have broken on the surface of the pancake.
- Flip and continue to cook 2-3 minutes or until pancake is golden brown.
- Serve warm with a dollop of apple sauce and a drizzle of maple syrup.
Video
Notes
Add nuts and/or dried fruit to batter. Could sub roasted sweet potato instead of canned pumpkin.
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