Pumpkin Pancakes

🧂 Ingredients

• ⅓ cup gluten free oat flour
• ⅓ cup tapioca flour
• ⅓ cup brown rice flour
• 1 tablespoon gluten free baking powder
• 2 tablespoons raw sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon xanthan gum
• ¼ teaspoon fine sea salt
• 2 eggs
• ½ cup pumpkin puree

  not pumpkin pie filling
• ½ cup nondairy milk
• 2 tablespoons avocado oil

  plus more for pan

Instructions

• 1 Combine all of the dry ingredients (oat flour through salt) in a large mixing
  bowl with a whisk.
• 2 Make a well in the centre of the dry ingredients. Drop the eggs into this well,
  and whisk enough to break them up.
• 3 Whisk in the pumpkin puree. Finally add the nondairy milk and oil, whisking the
  entire mixture until the batter is smooth.
• 4 Heat a griddle or cast iron frying pan over medium heat. Oil it lightly. Scoop
  about ¼ cup batter onto the hot surface, smoothing it out a little with the back
  of your ladle. As the edges begin to look dry and little bubbles start to form
  on top, flip each pancake over to cook the second side. When cooked through,
  remove your pancakes and serve.

Nutrition Info