More delicious fall foods! I’m all about the pumpkin things in October (who isn’t!? #Basic). I’ve been wanting to whip some pumpkin pie pancakes up for a couple of months now. They aren’t gluten free but if you replace the flour with almond flour please let me know in the comments how they turn out! These turned out fluffy and not at all dry. I think they make a perfect breakfast in bed food, hence the photos taken in bed (and not at all due to the bad lighting outside that day! Ha). No really, these are THE dessert food of breakfast.
What you need:
1/4 cup rolled oats (ground finely in food processor)
1 cup flour
1 1/2 tsp baking powder
1/8 tsp ground ginger
1/8 tsp nutmeg
Pinch of ground cloves
1/4 tsp cinnamon
3 to 4 tsp (depending on level of sweetness you like) of brown sugar or coconut sugar
1 cup pumpkin purée
1/4 tsp pumpkin pie spice
1/4 tsp vanilla
1 cup vanilla plant milk (I used rice milk)
Cinnamon and maple syrup for topping
Cooking spray for pan
In one bowl, whisk together the flour, nutmeg, ginger, 1/4 tsp cinnamon, brown sugar, baking powder, rolled oats and ground cloves.
In a separate bowl, whisk the pumpkin purée, plant milk, vanilla and pumpkin pie spice.
Add the wet ingredients to the dry ingredients and whisk thoroughly.
Warm a medium pan on medium heat on the stove and lightly spray with cooking oil.
Spoon about 2 tablespoons of batter per pancake and gently spread the mixture out, once it hits the pan, so that isn’t too thick. Work quickly here because it starts to cook when it hits the pan. When you see the sides firming up after a couple minutes, flip, and allow that side to firm and lightly brown, as well. Continue with the rest of the batter.
Top with cinnamon and maple syrup and serve immediately.
Serves 2 to 3.