Delicious breakfast pancakes that are perfect for fall!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Servings: 6pancakes (6 inches in diameter)
Calories: 132kcal
Equipment
Skillet
Spatula
Blender
Ingredients
1½cupsold fashioned oats(rolled oats)
¾cuppumpkin puree(not pumpkin pie filling)
⅔cupunsweetened almond milk
2largeeggs
1tbsp.pure maple syrup
2tsp.pure vanilla extract
1tsp.ground cinnamon
½tsp.ground ginger
½tsp.ground nutmeg
¼tsp.ground cloves
2tsp.baking powder
¼tsp.salt
butter or oilfor cooking
Instructions
Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients on top of them.
Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase.
Place the saucepan over medium heat and lightly coat it with butter. Once the butter is melted, add about a ⅓ cup of the batter to the saucepan for each pancake. If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread it out a little. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. If your batter gets too thick, you can add extra almond milk. About 1 tbsp., and mix with a spatula to check the consistency before adding more milk if necessary.
Cook for 3 minutes until the bubble on the top remain, and flip the pancakes and cook until golden brown.
Serve with your favorite Fall toppings!
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.