Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: 1 ½ cup Rolled Oat (1 1/2 cups gluten free rolled oats); ⅔ cup Pumpkin Purée (2/3 cup pumpkin puree); 2 pieces Egg (2 eggs); ½ cup Almond Milk (1/2 cup almond milk); ¼ cup Maple Syrup (1/4 cup maple syrup); 2 tsp Vanilla (2 teaspoons vanilla extract); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tbsp Pumpkin Pie Spice (1/2 tablespoon pumpkin pie spice); ¼ tsp Table Salt (1/4 teaspoon salt); 0 pieces Avocado Oil (Avocado oil or ghee for frying)

Pumpkin Pancakes - Breakfast (American)

25 minAmerican

Servings3

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Vegetarian
Pescatarian
Halal

Steps

1Add all of the ingredients to a high-powered blender and blend on high until completely smooth. Allow the batter to rest while you heat your griddle.
2Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
3Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
4Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
5Serve the pancakes warm with plenty of maple syrup.