Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes

Some call it fall, some call it pumpkin spice season! We’ve adapted this recipe from Ambitious Kitchen to get you into the spirit of lower temps and the crisp of fall! Let us know if you try it!

Ingredients (Makes 6 pancakes)

• ¾ cup pumpkin puree

• 2 large eggs

• ⅔ cup almond milk

• 2 teaspoons vanilla extract

• 1 tablespoon pure maple syrup

• 1 ½ cups old fashioned rolled oats

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon allspice

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon salt

• Olive oil, for cooking

Instructions

1. Add ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.

1. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

2. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe the skillet clean and repeat with more oil and remaining batter.