Ingredients
- 1 ½ cup oat flour* (or regular flour)
- 1 small mashed banana (or ½ cup of applesauce)
- ⅓ cup pureed pumpkin
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup plant-based milk (almond, oat, soy, or your favorite) – add more if the mixture is too thick
- Coconut or avocado oil for pan
- *grind rolled oats in a blender until flour-like consistency
Recipe
- Add flour, baking powder, pumpkin pie spice, and salt to the bowl and mix to combine.
- Add in mashed banana, pumpkin puree, and plant-based milk, stirring as you go to reduce lumps. But do not overmix.
- Let the mixture sit for 5 minutes to thicken.
- While the mixture rests, prepare the pan/griddle. Add a small amount of coconut oil to the pan/griddle and turn to medium heat.
- Use a ladle, cup, or ice cream scoop to measure out the pancake batter onto the pan. Alternatively, you can put the batter into a squeeze bottle and squeeze it onto the pan in a pumpkin shape!* If adding mix-ins or decorative toppings, do this now.
- Once the edges of the pancakes start to bubble, flip and cook until golden on both sides.
- Add desired toppings.
- Enjoy!
