1 1/4 cup(s) Gluten free oat flour
4 large eggs
1/3 cup(s) solid pack canned pumpkin
1/4 cup(s) unsweetened almond milk
2 Tbsp Organic maple syrup, plus more as needed for serving over pancakes 6. 1 Tbsp vanilla extract
2 Tsp pumpkin pie spice
1 1/2 Tsp baking powder
1/4 Tsp fine sea salt
Instructions
In a mixing bowl combine all ingredients together and whisk until batter is smooth.
Allow batter to rest for exactly 5 minutes, preheat a non-stick griddle or pan to medium or medium
high heat.
Place a 1/4 cup scoop of pancake batter onto griddle or pan being careful not to crowd pan.
Cook until bubbles start to form on surface of each pancake before flipping and finishing, repeat
process with each additional pancake. Approximately 3 to 4 minutes per side.
Serve with your favorite condiments as needed. Bag and refrigerate any leftover pancakes for up to 3
days.
