Inspired by our summer-y Flourless Raspberry Oatmeal Pancakes, this pumpkin version is fit for fall! However in contrast, I spread the batter around more when cooking the pancakes this time, resulting in a thinner pancake. I actually prefer thicker pancakes though, so I think next time I’m gonna stick with the smaller radius. Also, since I prepped the dry ingredients the night before to save time in the morning, I just mixed (rather than blended) all the ingredients together (simply too lazy to clean the blender again), but I am curious to see if/how blending may affect the texture of the pancakes… Well until next time!
Flourless Pumpkin Pancakes
Makes 8 pancakes
Ingredients
- 1 cup old-fashioned oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- Scant 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 2 tbsp pumpkin butter
- 1 egg
- 1 tsp vanilla extract
Directions
- In a bullet blender, grind the oats into a fine powder. Transfer the oat flour to a small bowl and stir in the baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a medium bowl, mix together the buttermilk, pumpkin puree, pumpkin butter, egg, and vanilla extract until well combined.
- Add the dry mixture into the wet and mix until homogenous. Let the batter stand for 5 minutes to thicken.
- Over medium heat, cook 1/4 cup sized pancakes in an initially greased skillet. When bubbles break the surface, flip to cook the other side.
- Serve with maple syrup, pumpkin butter, and pepitas!
It was the night before pancakes…
The wet ingredients
All mixed together! (pre-5 min thickening)
Pancake Yancake 