Pumpkin Pancakes (Easy!)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

pumpkin puree

Pumpkin puree is often affordable and nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Combine oat flour, baking powder, and pumpkin pie spice in a bowl and whisk together.

Add 3/4 cup of unflavored plant milk to the dry ingredients and stir until combined.

Mix in 1/2 cup of pumpkin puree, 1 tablespoon of ground flax seed, and 1 and 1/2 teaspoons of apple cider vinegar.

Let the batter sit for about 5 minutes.

Preheat the skillet on the stove, raising the temperature high and then lowering it before cooking the pancakes.

Use a 1/3 cup measuring cup to pour the batter onto the skillet for each pancake.

Cook each pancake for about 2-3 minutes until browned on one side, then flip and cook for another 2-3 minutes until golden brown.

Prepare toppings by blending 4-5 pitted dates with a little hot water and 2 tablespoons of pumpkin puree for date syrup, and sauté sliced organic apple with pumpkin pie spice and cinnamon until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens