Ingredients
1cuppumpkin puree
¼cupmilk of choice
2tbspcoconut oil,or butter, melted
1tbsplemon juice
1tspmaple syrup,or honey
1tspvanilla extract
2eggs
1cupoat flour
½tspbaking soda
½tspsalt
½tspground cinnamon
½tspground ginger
¼tspground nutmeg
¼tspground cloves,or allspice
Preparation
In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup, and vanilla. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Let the batter sit for 10 minutes.
Heat a heavy cast-iron skillet or non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees F.
Lightly oil the surface of the pan with coconut oil, butter, or cooking spray.
Once the surface of the pan is hot enough, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes until bubbles begin to form around the edges of the cake.
Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so until golden brown on both sides.
Serve the pancakes immediately or keep warm in a 200-degrees F oven.
