Pumpkin Pancakes
Servings: 8 pancakes
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Ingredients
- ½ cup pumpkin puree
- 1 ½ cups rolled oats
- 2 teaspoon baking powder
- 1 teaspoon pumpkin spice (read above for the recipe) or you can substitute cinnamon
- 1 egg
- 1 cup almond milk
- 2 tablespoon rice malt syrup or maple syrup
- ¼ teaspoon pure vanilla concentrate
- 1 tablespoon coconut oil plus more for frying
Toppings
- Rice malt syrup or maple syrup
- Dollop of ricotta cheese
Instructions
- Blend oats in a blender to create a fine oat flour
- Add to a bowl with baking powder, pumpkin spice and salt
- In a new bowl, crack your egg and add all remaining wet ingredients. Mix to combine well
- Pour dry ingredients into the wet ingredients and mix altogether with a spoon. Don’t over mix however you want to create a batter type consistency
- Heat some oil in a fry pan on medium heat. Spoon some batter into the pan in a pancake shape. Allow it to cook for a few minutes until bubbles start appearing and then flip over with a spatula
- Remove from the pan and continue process with remaining batter.
- Stack in a pile, add a dollop of ricotta cheese ontop and drizzle over some syrup and enjoy!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️