Hey everyone! I loved these pancakes and even froze them to have as leftovers. I did these during one of my recent cooking classes and got great reviews of them too. They are full of fiber and with a little bit of butter and a touch of maple, they were absolutely perfect!
Here’s the recipe!
3/4 Cup pureed pumpkin. If you have a sweet pumpkin to roast puree this recipe gets even more flavorful! For cans, I always look for organic, most taste great!
2 Cups Gluten-free oat flour
1 1/3 Cup Unsweetened Almond Milk
2 Eggs
2 TBSP Maple Syrup (The real stuff is amazing, sorry Aunt Jemimah!)
2 tsp Baking Powder
1 TBSP Salt
1/2 tsp Ground Ginger
1/4 tsp Allspice
1/8 tsp Nutmeg
- Mix the pureed pumpkin, almond milk, eggs, and maple syrup all together and then in a separate bowl mix the oat flour, baking powder, salt, ground ginger, allspice, and nutmeg together.
- Then little by little start mixing in your dry ingredients in with the wet ingredients so that they don’t clump together and they mix well.
- Cook your batter on a searing hot skillet for 5 minutes on each side or until they are golden brown!
- Serve two pancakes on a plate and top with butter, some extra maple, and cinnamon for a delicious brunch pancake.
- Cook pancakes with all the batter for leftovers and freeze what you won’t eat. This makes a great breakfast that can be reheated in the toaster!
This is one of my favorite breakfasts and doesn’t even need extra maple if you don’t want it! If you make this dish tag me @robbiebramanhealth on Facebook or Instagram so I can show off your work and share how delicious this meal is with others. Also, if you haven’t already signed up for my newsletter, you can receive more recipes like this one every week! Plus you’ll learn about my cooking classes where you can cook right along with me and get some great health advice. Sign up below.