Dairy Free Spiced Pumpkin Pancakes

Total time30 min

Prep time10 min

Cook time20 min

4.5

(26)

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Ingredients

4 servings

For the batter

1 ½ cups oat flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine salt
¾ cup pumpkin purée
2 large eggs
¾ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp coconut oil, melted, plus more for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, turmeric, and salt until evenly combined.
2
In a medium bowl, whisk together the pumpkin purée, eggs, milk, maple syrup, vanilla extract, and melted coconut oil until smooth.

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