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These pumpkin pancakes go in the blender, which is the only reason they happen on a weekday. There’s no flour — the base is sprouted oats, so everything goes in at once and you blend until the batter is smooth.
The cinnamon, ginger and nutmeg are what make them taste like fall instead of just looking orange. Maple syrup is the only sweetener.
Keep the pan at medium-low. Oat batter browns faster than you expect, and these are thicker than a regular pancake so they need the extra time in the middle.
In a blender, add the oats and pumpkin puree. Pour the milk on top to moisten the flour. Then add all ingredients together and blend until a smooth batter forms.
Heat a large skillet over medium low heat. Lightly coat with avocado oil. Once the pan is hot, add the batter to the pan in small increments to create your pancake shapes. Let the pancakes cook until the ends look golden and flip. Cook for another minute or two on the other side and take off griddle. Repeat process with remaining batter. Enjoy!
