Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pumpkin puree
  • 3/4 cup almond milk
  • 2 large eggs
  • 1 teaspoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup gluten-free oat flour (or homemade)
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • Pinch of sea salt
  • 1/2 cup cooked quinoa ((optional))

Instruction

  • Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
  • Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
  • Serve with a pat of butter (dairy-free for me!) and pure maple syrup.