Pumpkin pancakes are a good way to get some extra nutrition and fibre into your weekend breakfast routine. They are also a great way to use up any left over steamed pumpkin and are naturally sweetened with maple syrup.
what you need
FOR THE PANCAKES
1 cup rolled oats
1/4 cup oat milk
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
FOR THE TOPPINGS
Serve with your choice of berries, nuts, yogurt or maple syrup
What to do
Place all the ingredients in a blender and blend until smooth. Using a blender will make your batter nice and fluffy.
Then allow batter to rest for about 5 minutes so that it can thicken.
Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
Repeat until all the batter is used up.
I use silicon rings so that my pancakes are all uniform, but you don't have to.