PUMPKIN SPICE PANCAKES

With pumpkin spice lattes, pumpkin butter, pumpkin pie and pumpkin everything, we know you’re going to see enough pumpkin recipes to last you a lifetime. In that spirit, we bring you these pumpkin spice pancakes courtesy of the Wheatless Kitchen. Thick, hearty pancakes made from oats and pumpkin puree packs the dish with plenty of fiber and vitamin A. These pancakes are gluten-free but can easily be enjoyed by anyone with a wholesome love for pumpkins!


under 15 mins
breakfast lunch

Ingredients for servings

    Pumpkin Spice Pancakes

  • 0.75 c oat flour certified gluten-free if necessary; all-purpose flour will also work

  • 0.25 c whole oats certified gluten-free, if necessary

  • 1 c pumpkin puree

  • 2 n/a large eggs

  • 0.25 c unsweetened vanilla almond milk

  • 0.25 c vanilla extract

  • 0.5 tsp ground ginger

  • 0.5 tsp cinnamon

  • 0.5 tsp pumpkin spice

  • 0.5 tsp salt

  • 0.5 tsp baking soda

  • 2 tbs oil

Directions

  • Preheat skillet or stovetop griddle pan on medium heat.

  • In a large bowl, combine all of the ingredients with the exception of the coconut oil and whisk until well combined.

  • Melt coconut oil in the skillet and using an ice cream scoop, scoop batter onto the skillet and with the back of a spoon, form each into a round pancake.

  • Let it cook for 2–3 minutes, then flip and cook another 2 minutes.

  • Transfer to a plate while finishing the rest of the batter. Enjoy with your favorite toppings!

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