Pumpkin Pie Pancakes

Pumpkin Pie Pancakes
gluten-free, dairy free
(serves 1)
·1/3 cup oats ground
·2 tbsp. cornmeal
·1 tsp. baking powder
·1 tbsp. ground flaxseed
·2 tbsp. warm water
·1/2 tsp. vanilla extract
·1/3 cup pumpkin puree
·1/2 cup unsweetened almond milk
·1/2 tsp. ground cinnamon
·dash ground ginger and cloves
~1 tbsp. almond butter
~1 tbsp. pure maple syrup

Preheat griddle pan to 350°F.  Grind oats into a flour using a blender or food processor.  Combine flaxseed and water in a small bowl and set aside.  Stir together oats, cornmeal, baking powder, cinnamon, ginger, and cloves in a medium bowl.  Add pumpkin, vanilla, and almond milk to the flaxseed mixture and stir until well combined.  Add wet to dry ingredients stir until smooth.  Pour onto griddle and cook 5 minutes, flip and cook 2-3 additional.  Top with almond butter and maple syrup.

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