I like these best with whipped cream and maple syrup warm right after a run. If you’re looking for a better on-the-go pancake, try my Buckwheat Pancakes and Oat Pancakes!
Total time: 20 minutes. Makes ~20 medium-sized pancakes.
Materials: Mixing bowl; frying pan.
Ingredients (Substitutions):
- 7.5 oz pumpkin purée
- ¾ cup buttermilk (I use 2% milk + squeeze of lemon)
- 1 egg
- 1 tbsp molasses
- ½ cup oat flour
- ½ cup all purpose flour
- Spices: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp allspice
- 1 tsp baking powder
- ½ tsp baking soda
Instructions:
- Prepare the ¾ cup buttermilk if necessary.
- Mix the ½ cup oat flour with the ½ cup all purpose flour, 1 tsp baking powder, ½ tsp baking soda, and spices (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp allspice) in a bowl.
- Butter or oil a frying pan and turn it on medium-low heat.
- To the mixing bowl, add the 1 egg, 1 tbsp molasses, and 7.5 oz pumpkin purée. Mix well. Then stir in the buttermilk and flour mixtures.
- Cook pancakes until they start to bubble, then flip and cook about 30 seconds on the other side. The first batch always is the messiest, but they get better! Top with maple syrup and a dollop of whipped cream!
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