Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups old fashioned oats (I use certified gluten-free oats)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk (I used unsweetened almond milk, but cashew milk, oat milk, and dairy milk work too!)
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 3 Tbsp pure maple syrup
  • 2 Tbsp butter, ghee, or coconut oil (can also sub dairy free butter)
  • 2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instruction

  • Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
  • . Next, add baking powder, baking soda, and salt and pulse to combine.
  • Scrape down the sides of the blender and add milk, pumpkin puree, eggs, syrup, butter/ghee/coconut oil cider vinegar, vanilla, cinnamon. and nutmeg. Puree 20-30 seconds, or until combined.
  • for about 5 minutes while you heat a large skillet over medium-low heat. Grease the skillet with a little extra butter/ghee/oil or cooking spray.
  • . Scoop or pour the batter into skillet (I use a 1/4 cup measuring cup for this). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until deep golden brown on the outside and cooked through on the inside. Repeat with remaining batter.
  • If your pancakes are having a tough time cooking through or are coming out too thick, add an additional splash of milk to the batter.