Looking for a simple pancake recipe that is quick to make and delicious?? These pumpkin oat pancakes are nut-free, gluten-free, and full of yummy!
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup oat flour (I finely ground rolled oats in the food processor)
- 1 tablespoon real maple syrup
- butter or coconut oil or other preferred fat
- pinch of salt (optional)
Whisk together eggs, pumpkin, oat flour, maple syrup, and salt (if using). In a pan over medium heat, melt a little fat. Drop batter into hot pan in silver dollar amounts (about a tablespoon). Flip when sides of batter look dry. Both sides of pancake should be golden brown. Yields approximately a dozen pancakes. Serve immediately or let cool completely on wire rack and store in airtight container with parchment paper or wax paper in between layers to prevent sticking and freeze for quick and easy meals or snacks later!