Pumpkin Pancakes

 2 ½ cups sprouted oats
 1 cup pumpkin puree
 1 cup almond milk
 2 eggs
 2 tbsp coconut oil
 4 tbsp pure organic maple syrup
 2 tsp pure vanilla extract
 1 tbsp lemon juice
 ½ tsp salt
 ½ tsp baking soda
 2 tsp cinnamon
 ½ tsp ginger
 ¼ tsp nutmeg

1

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.

2

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!

Ingredients

 2 ½ cups sprouted oats
 1 cup pumpkin puree
 1 cup almond milk
 2 eggs
 2 tbsp coconut oil
 4 tbsp pure organic maple syrup
 2 tsp pure vanilla extract
 1 tbsp lemon juice
 ½ tsp salt
 ½ tsp baking soda
 2 tsp cinnamon
 ½ tsp ginger
 ¼ tsp nutmeg

Directions

1

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.

2

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!

Pumpkin Pancakes

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