26Sep

Pumpkin Pancakes

 

It’s that time of year again! Pumpkin is everywhere, the leaves are changing, and the weather is finally starting to cool down a little. Treat yourself to a warming breakfast with these pumpkin pancakes.

Ingredients:

Coconut Oil

1 1/2 cups Quick-Cooking Oats

1/2 cup Whole Wheat Flour or Almond Flour

2 Tsp Baking Powder

2 Tsp Ground Cinnamon

1 1/4 cups Almond Milk or Rice Milk

1/2 cup Canned Pumpkin

Directions:

  1. Lightly coat a griddle or skilled with the oil. Heat over medium heat.
  2. In a medium bowl, mix the oats, flour, baking powder, and cinnamon. Add the almond or rice milk. Stir in the pumpkin.
  3. Pour the batter onto the griddle or skillet to form small pancakes. Cook for about 4 minutes, or until small bubbles start to appear and the bottom is lightly browned. Flip the pancakes and cook for about 3 minutes, or until golden brown.
  4. Top with some extra cinnamon and/or maple syrup and enjoy!

 

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