Equipment
Ingredients
- ½ cup pumpkin puree, canned or homemade
- 1 ½ tablespoon almond butter
- 1 cup Almond Milk, or other plant based milk
- ½ cup oat flour, gluten-free, store-bought or homemade
- ½ cup gluten-free flour, all-purpose 1-to-1 blend
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1 ½ tablespoon coconut sugar, or brown sugar
- 1 teaspoon pumpkin pie spice, or ½ teaspoon cinnamon plus a pinch of ginger and nutmeg
Topping Ideas (Optional)
- maple syrup
- extra almond butter
- fresh fruit, such as blueberries or bananas
Instructions
- Add the pumpkin purée, almond butter and plant-based milk to a mixing bowl and whisk until smooth and the almond butter is fully blended in.
- Add the oat flour, gluten-free flour, pumpkin pie spice, salt, baking powder and coconut sugar. Fold together with a spatula until no dry streaks remain. The batter should be thick but scoopable; add 1 to 2 tablespoons more milk if needed. Let it rest for 5 minutes if you have time.
- Heat a non-stick frying pan over medium heat. Scoop about ¼ cup of batter per pancake into the pan and spread it into a round about ½ inch thick. Cook for 2 to 3 minutes, until the edges are set and golden, then flip and cook for 1 to 2 minutes more. Repeat with the remaining batter, turning the heat down slightly if the pancakes brown too quickly.
- Serve warm with extra almond butter, maple syrup and fresh fruit, or your favorite toppings.
Notes
Batter thickness: the batter should be thick but scoopable. If it's too stiff, stir in 1 to 2 tablespoons more milk.
Storage: keep cooled pancakes in an airtight container in the fridge for 4 to 5 days. Freeze in a single layer, then transfer to a freezer bag with parchment between each pancake for up to 2 months. Reheat in the toaster or microwave.
Nut-free: use sunflower seed butter and oat or soy milk.
Nutrition (estimated per serving)
Calories: 92kcalCarbohydrates: 15gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 173mgPotassium: 84mgFiber: 2gSugar: 3gVitamin A: 2384IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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