I just couldn't help myself...I had an extra can of pumpkin in the pantry and I thought to myself "Hmm...what can I concoct with this?" These pancakes are warm and spicy and were a yummy fall treat at our breakfast table this morning!
What you'll need:
1 1/4 cup rolled oats
1/2 cup pure pumpkin (nothing added)
1/2 cup and 2 tbs unsweetened vanilla almond milk
2 tsp lemon juice
2 tbs pure maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
Using a blender or food processor, grind the oats into oat flour. Place in a mixing bowl and add remaining ingredients. Stir to combine.
Heat a griddle or skillet over low-medium heat (on my griddle I use 210 degrees F). Pour 1/4 cup batter at a time onto griddle or skillet. Cook for 4-6 minutes (edges should appear cooked and they should be easy to flip, otherwise wait another minute or two) before flipping and cooking for another 4-6 minutes or until cooked through. The trick to cooking these pancakes is using low heat to avoid burning. You may need to adjust heat so that the middle of the pancake is able to cook without burning the outside.
Enjoy!
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