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Pumpkin Pancakes
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Course:
Breakfast
Servings:
12
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.