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Make any fall weekend feel extra special with a stack of these fluffy pumpkin pancakes. They are spiced to perfection with hints of nutmeg, ginger, and pumpkin pie spice. Top with maple syrup or creamy nut butter!
1 cup pumpkin puree
2 tablespoons coconut oil or butter, melted
2 eggs, lightly beaten
2 tablespoons Gefen Maple Syrup
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups oat flour (use gluten-free if needed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons pumpkin pie spice
fruit
nut butter, such as Gefen Cashew Butter
In a small mixing bowl, stir together the pumpkin puree, coconut oil, eggs, maple syrup, and vanilla extract.
In a medium bowl, whisk together the oat flour, baking soda, salt, and pumpkin pie spice.
Mix the wet ingredients into the dry ingredients, until just combined. Don’t over mix!
Heat a skillet with coconut oil or coconut oil spray. Use a 1/4 cup measuring cup to scoop up the batter and pour into the pan.
Let cook until you start to see little bubbles forming around the edges, then flip. Repeat with remaining batter.
Top pancakes with fruit, maple syrup, or nut butter.
Makes 4–6 pancakes
This recipe is excerpted from The Great Big Pumpkin Book by Maggie Michalcyzk (Skyhorse, 2020).
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