Pancakes are a frequent dinner treat on Sundays for us. There is nothing better than some warm, fluffy pancakes to end a great weekend. These don't have a bad ingredient in them - they're gluten free, refined sugar free, and full of tasty, healthy ingredients. I decided to add a little seasonal twist to these this time, with the addition of pumpkin and some fall spices. Not to be basic, but god I love a good pumpkin recipe. Who doesn't!?
For once, I am not using my coconut or almond flours (I actually ran out of the almond, and it's hard to find almond flour that isn't almond meal). This recipe calls for oat flour, which you can buy, or is super simple to make in a food processor. I've said it before and I'll say it again, if you guys don't have a food processor, get one!!! I use it in most of my recipes - it's so worth it!
These make enough pancakes for Nick and I. Sometimes we have some left over, sometimes we don't... oops! Oh and by the way, these only take 10 minutes to make!!! Enjoy.
- 1 1/3 cups oat flour
- 1 large egg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup pumpkin puree
- 1 heaping tbsp raw honey
- 1 cup nut milk (I've used almond and cashew)
- 2 tbsp greek yogurt (organic, full fat)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (optional - just do 2 tsp cinnamon if you don't have it)
- Mix the dry ingredients together in a large bowl.
- Add all the wet ingredients to the dry and whisk until batter is smooth.
- Let sit for a minute or two while the pan is heating up - the batter will thicken slightly.
- Scoop batter into the pan to create pancakes!