Healthy Pumpkin Pancakes
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Recipe by A Couple Cooks.
The pancakes, lightened
- nut or oat flourinstead ofwhite flour
Ingredients
Scaled from 8. Cooking times barely change.
- ⅛ cup old-fashioned oats or oat flour (see Step)82 cal
- ⅛ cup whole wheat flour or gluten-free flour27 cal
- 0.03 cup cornstarch29 cal
- ¼ tsp baking powder0 cal
- a pinch of kosher salt0 cal
- ¼ tsp cinnamon2 cal
- 2 pinches of ground ginger1 cal
- a pinch of ground cloves0 cal
- ¼ eggs18 cal
- ⅓ tbsp maple syrup18 cal
- ⅛ cup pumpkin puree6 cal
- ⅛ cup milk (or non-dairy milk)19 cal
- ¼ tbsp melted butter (or coconut oil)33 cal
Contains milk, eggs
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
If using rolled oats, make oat flour by placing the oats in a food processor and processing until finely ground.
- 02
In a medium bowl, combine the dry ingredients: oat flour, gluten-free or whole-wheat flour, cornstarch, baking powder, kosher salt, cinnamon, ginger, and ground cloves.
- 03
In a medium bowl, whisk together the eggs, maple syrup, pumpkin puree, and milk. Pour into the dry ingredients, then add the melted butter and stir to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir again.
- 04
Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned.
- 05
Serve the pancakes with maple syrup and other toppings of your choice (maple-sweetened Greek yogurt, chopped pecans, and so forth).