Cook’s notes: I had extra pumpkin puree and oat flour left after making the pumpkin chocolate chip cookies and a craving. Penzeys Cake Spice is a blend of China cinnamon, star anise, nutmeg, allspice, ginger, and clove. These wonderful pancakes were very satisfying, quick to make, and not a huge production.
Makes 6 small pancakes. Real maple syrup is a must.
1/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vanilla-flavored coconut milk beverage
2/3 cup oat flour (Bob’s Red Mill)
1/2 teaspoon Cake Spice by Penzeys (or cinnamon powder or pumpkin pie spice)
1/4 teaspoon baking powder
pinch of kosher salt
Break the egg into a small bowl and beat it lightly with a fork. Stir in the pumpkin puree and milk until well combined. Add the dry ingredients and stir until just combined.
Lightly coat a skillet with cooking spray and heat to medium on stove top.
Spoon batter into pan (I did 2 batches of 3 pancakes each). Flip after about 90 seconds and brown on the other side until fully cooked.
Source: Adapted from a recipe by Running to the Kitchen.