Pumpkin Pancakes
The most delicious fall-inspired pancake recipe perfect for your little one and the whole family!
Equipment
- skillet
Ingredients
- 2 eggs
- 3/4 cup pumpkin puree
- 2/3 cup unsweetened vanilla oat milk
- 2 tsp vanilla extract
- 1 1/2 cups oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Coconut oil for cooking
Instructions
- Preheat non-stick skillet on medium heat. Melt small amount of coconut oil in the pan.
- Combine all ingredients (excluding the coconut oil) in a blender and blend until mixed.
- Pour 2-3 tablespoons of batter on the skillet for each pancake, and cook for 2-3 minutes on each side, or until the batter bubbles through. Let cool slightly. Cut into 3-4 inch long strips (about 1 inch wide).
- Plate pancake fingers. Enjoy!
Notes
Add an extra dash of ginger or cinnamon on top of the pancakes for extra flavor!
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months.
Pumpkin recipes are tasty any time of year! If you want to make this easy recipe out of season, substitute homemade pumpkin puree for canned pumpkin puree. Make sure you look for a no-added-sugar option and a can that is BPA-free.
Tried this recipe?Let us know how it was!