PUMPKIN PANCAKES

Although I love a sweet treat anytime of the day, I try to make sure I am getting a good amount of nutrients in my body when I wake up in the morning. That is why I made these healthier and festive pumpkin pancakes. But of course, you can replace the oat flour with regular flour and the almond milk with regular milk if you prefer.

PUMPKIN PANCAKES

SERVINGS: 6-8 PANCAKES
PREP TIME: 10 MINUTES
COOKING TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

INGREDIENTS

• 1/4 cup of pumpkin puree

• 1/4 cup of Greek yogurt

• 1/2 teaspoon of vanilla powder or extract

• 1/2 cup of almond milk

• 2 eggs

• 3 tablespoons of maple syrup

• 1 teaspoon of baking powder

• 1/4 teaspoon of baking soda

• 1 cup of blended oats or oat flour

• 1/2 teaspoon of cinnamon

• 1/4 teaspoon of allspice

• 1/4 teaspoon of nutmeg

INSTRUCTIONS

1. Dry Out the Pumpkin Puree

   Line a plate with a paper towel folded in half, and place your pumpkin puree on top. Lightly press the pumpkin puree with another paper towel and repeat this process until the pumpkin puree is dry and about half its original size

2. Make the Batter

   In a large bowl, whisk all the ingredients together, starting with the wet (pumpkin puree, Greek yogurt, milk, eggs, vanilla extract, and maple syrup) and ending with the dry (baking powder, baking soda, oats, cinnamon, allspice, and nutmeg).

3. Cook the Pancakes

   Heat your pan on medium heat, and once hot, add olive oil or butter. Start by spooning in a pancake's worth of batter into the pan and flipping once bubbly. I like to start by cooking only one pancake first, since it always comes out a little wonky on the first try. Once done, place it on a separate plate. Lower the heat to medium-low and repeat this step for the rest of the batter.

4. Serve and Enjoy!

   You can top these pancakes with maple syrup, powdered sugar, or whatever you like!