Pumpkin Pancakes

What a better way to start a gloomy fall day than with some spiced pancakes? This recipe comes free of sugar and gluten, yet can be adapted to whatever you have in your pantry! If you are not a fan of pumpkin, you could substitute it with any other fruit puree of your choice (applesauce, mashed banana, you name it!) I hope this recipe adds a touch of comfort to your day(s) this fall season, and that you enjoy it as much as it did!

Ingredients:

  • 1 cup of oat flour (sub for all- purpose, buckwheat, spelt, etc)
  • 3/4 cup of plant milk (almond, soy, oat, rice, coconut, etc)
  • 1/2 cup of pumpkin puree (sub for mashed banana or applesauce)
  • 1/2 tbsp chia seeds (or flaxseed meal)
  • 1 handful of chopped nuts (optional)
  • 3/4 tsp baking powder (not soda)
  • 1/2 tsp cinnamon (or allspice)
  • 1/2 tsp salt

Procedure:

  1. Start by pulsing your oats into a fine flour, using a high-speed blender
  2. Once done, add in your plant-milk, followed by the remaining ingredients (except the nuts)
  3. Blend consistently until a smooth mixture is achieved (there should be no lumps left). Here, you can add in your chopped nuts with the help of a spoon or spatula.
  4. Heat a non-stick skillet (or a greased pan) on medium heat. Once heated, reduce heat to low and add in about 1/4 cup of batter for each pancake. For extra fluffy pancakes, add in some more batter on top of each set pancake.
  5. Allow to cook until bubbles form and the edges are golden brown. Here, flip each pancake and cook the other side.
  6. After cooking all the batter, serve your pancakes on your favorite plate and drizzle with some maple syrup (if desired). Enjoy! 🙂

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