Pumpkin Pancakes

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 cup all-purpose flour
  • 1 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons flax seed meal
  • 1 teaspoon 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 tablespoons apple cider vinegar (or white vinegar)
  • 2 tablespoons canola oil

Instructions

 1. In a medium bowl, mix together flours, baking powder, baking soda, flax meal and pumpkin pie spice.

2. To dry ingredients, whisk in pumpkin, milk, vinegar, and oil.

3. Allow batter to rest at least 10 minutes. 

4. Heat a non-stick griddle or sauté pan over medium-high heat. 

5. Ladle about 1/3 cup of batter onto griddle and cook until most of the bubbles have broken on the surface of the pancake.

6. Flip and continue to cook 2-3 minutes or until pancake is golden brown. 

7. Serve warm with a dollop of apple sauce and a drizzle of maple syrup 

 GREAT ADDITIONS/SUBSTITUTIONS

 Add nuts and/or dried fruit to batter. Could sub roasted sweet potato instead of canned pumpkin.

 TOOLS & EQUIPMENT

Whisk, spoon/spatula, mixing bowl, measuring cups and spoons, skillet, can opener

Nutritional Information

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