Our spiderweb pancakes are packed with sweet pumpkin purée alongside the warm flavors of cinnamon, nutmeg, and maple.
The batter is oat flour, so they’re naturally gluten-free, and it goes into a piping bag rather than a ladle — that’s the whole trick. Let it sit ten minutes first so it thickens enough to hold a line. Then pipe a cross, an X over it, and connect the outer edges with little U shapes. Medium-low heat, so the web sets before it browns.
In a large mixing bowl, combine all your dry ingredients: oat flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, mix together your wet ingredients: the eggs, milk, coconut oil, pumpkin puree, pure maple syrup, and vanilla extract.
Pour the liquid mixture into the dry ingredient bowl. Let the mixture sit for 10 minutes to thicken.
Pour the mixture into a piping bag. Take a skillet and heat it on medium-low flame. Add a little coconut oil and make a web-shaped pancake. Start by creating a cross shape and then top with an "x" shape across. Connect the outer edges with "u"s creating a spiderweb shape. Do this again in the center. Once its fully cooked through, slide it onto a flat plate and repeat with the rest of the batter. Enjoy!
