Pumpkin Pancakes
Fluffy autumn pancakes!
Ingredients
- 1 cup rolled oats blended to make flour
- 1/4 cup coconut milk
- 1/2 cup pumpkin puree
- 1/2 tsp. cardamon
- 1/2 tsp. coriander
- 1 Tbs. Ener-G baking powder
- 1 Tbs. lemon juice
- 1 Tbs. agave
Instructions
- Combine all dry ingredients in a large bowl.
- Blend all wet ingredients until smooth.
- Add wet ingredients to dry mixture.
- Mix until fully combined.
- Let the batter sit for at least 5 minutes, so that the mixture can thicken.
- Preheat a nonstick pan over medium-high heat. Once hot, use a 1/4 cup and pour pancake batter onto the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up. If possible, cover the pan when cooking. Top with desired toppings: pecans, carob chips, bananas, etc.
- Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)
Notes
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
Tried this recipe?Let us know how it was!
Cant wait to try this out….God bless!!
Praise the Lord, hope you enjoy it!
I made these last week for my family of 4. I doubled the recipe. Since it didn’t seem like it would be enough. The amount cane our perfect. The flavor was mild but good. Our family really enjoyed them. I especially liked that you didn’t have to use any oil to cook them! My only difficulty was spooning it into the pan. The mixture was really thick so it was hard to make it round and even. Thank you for sharing this recipe! I’m saving it in my recipe box to make again. God bless!!!
Praise the Lord, thank you for sharing!