Fall Pumpkin Oat Pancakes
Updated: Feb 22
Perfect breakfast option for fall season. Gluten-free, dairy free and refined sugar free. Easy to make and delicious to taste. Enjoy!
Prepare Time: 10 to 20 minutes
Yield: 8 – 10 pancakes
Ingredients:
1 can of pureed pumpkin (or pureed sweet potatoes)
1 cup of GF oat flour
1 cup of coconut milk
1 egg
1 chopped banana
1-2 tsp cinnamon powder
1 tsp vanilla extract
Optional: ½ cup of blueberries
Avocado oil
Maple syrup, bacon syrup or sugar-free maple syrup
Directions:
Place 1-8 ingredients in a bowl. You may use an electric hand-held mixer to mix everything evenly. Add more coconut milk if needed and get it to the texture you want.
Heat up the oil in a frying pan on low to medium heat. Add the ingredient mixture onto the pan in individual round shaped pancakes. Cook three to four minutes on each side.
Transfer the pancakes onto the serving plate and drizzle with maple syrup, yacon syrup or sugar-free maple syrup. Enjoy!
