Buttermilk Pumpkin Pie Pancakes
These pancakes are perfect for the festive season! They’re naturally sweet, and their flavors are warm and familiar. And as an added bonus, they’ll fill your kitchen with the lovely aroma of pumpkin pie spice.
Yield: 12-15 pancakes
Ingredients
Ingredients
- 3 cups rolled oats
- ½ cup millet
- ¼ cup flaxseed meal
- 1 ½ tsp baking soda
- 2 tsp baking powder
- 2 ½ tsp pumpkin pie spice
- 4 cups unsweetened plant-based milk
- 2 Tbsp apple cider vinegar
- 3 Tbsp maple syrup or date paste
- 1 Tbsp vanilla extract
- ¼ cup pumpkin puree
Instructions
Instructions
- 1. In a blender, process the oats and the millet.
- 2. Transfer to a large bowl and mix with the remaining dry ingredients.
- 3. Process the wet ingredients in a blender.
- 4. Pour wet ingredients over dry ingredients and mix well.
- 5. Preheat a skillet at medium-low temperature, then use a ladle to scoop the desired amount of batter into the center of the skillet.
- 6. Cook until a few bubbles appear on the top and the bottom is firm. Flip the pancake and cook until done, approximately 5 minutes. Repeat with remaining batter and enjoy!
Cooking Tips
Cooking Tips
- 1. Freeze leftover pancakes for a quick meal later in the week.
- 2. Add cacao powder for a delicious variation.
- 3. This batter can also be used to make waffles.
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