Pumpkin Pancakes
Pancakes pancakes pancakes! I forgot how much I loved them this summer, but now it totally is time for pancakes again. It is autumn, it is cold (am I the only one who is wearing a winter coat and gloves already?), so it is time for warm breakfast. I had some pumpkin puree left and with that, I made these pumpkin pancakes. With a drizzle of maple syrup on top. Super autumny (is that a word) and so so good!
What do you need (for 1 person)
This stack of pumpkin pancakes contains (using baking spray for cooking): 300 calories, 44 g carbs, 6 g protein, 5 g fat and 6 g fibre
- 30 g oat flour
- 75 g pumpkin puree / canned pumpkin
- 1 egg
- 50 ml unsweetened almond milk
- 1 or 2 tbsp maple syrup
- 1 tsp pumpkin spice
- 1/2 tsp baking powder
- A pinch of salt
*I make pumpkin puree by boiling cubes of pumpkin for 15-20 minutes and mashing and cooling them afterwards. You can also use canned pumpkin.
How to prepare the pumpkin pancakes
- Put the oat flour, pumpkin puree, egg, almond milk, salt, baking powder and pumpkin spice together in a bowl. Mix this into a smooth batter with a whisk.
- Heat some oil or baking spray into a pan. I usually use a 1/4th cup to put the batter in, so my pancakes all have the same size.
- Bake the pancakes for about 2-3 minutes per size and flip them when the pancake has set almost entirely. I made about 6 pancakes.
- Serve the pumpkin pancakes with some maple syrup on top.
Enjoy!
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Pumpkin Pancakes
- Total Time: 20 mins
- Servings: 6 1x
Description
Delicious pumpkin pancakes with maple syrup. Perfect for an autumn breakfast. Low FODMAP, gluten-free and lactose-free with oat flour, egg and pumpkin
Ingredients
- 30 g oat flour
- 50 g pumpkin puree / canned pumpkin
- 1 egg
- 50 ml unsweetened almond milk
- 1 or 2 tbsp maple syrup
- 1 tsp pumpkin spice
- 1/2 tsp baking powder
- A pinch of salt
- *I make pumpkin puree by boiling cubes of pumpkin for 15-20 minutes and mashing and cooling them afterwards. You can also use canned pumpkin.
Instructions
- Put the oat flour, pumpkin puree, egg, almond milk, salt, baking powder and pumpkin spice together in a bowl. Mix this into a smooth batter with a whisk.
- Heat some oil or baking spray into a pan. I usually use a 1/4th cup to put the batter in, so my pancakes all have the same size.
- Bake the pancakes for about 2-3 minutes per size and flip them when the pancake has set almost entirely. I made about 6 pancakes.
- Serve the pumpkin pancakes with some maple syrup on top
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Calories: 300
- Fat: 5
- Carbohydrates: 44
- Fiber: 6
- Protein: 6
4 Comments
Pretty easy and actually good. I am not a fan of grain free bread products but FODMAP issues are making me try other ways to eat.
I made them in the traditional sense where I put all the dry ingredients in a bowl, the wet in a measuring cup. Whisked the wet until smooth. Whisked the wet into the dry and let it set for 8 – 10 minute.
Fluffy and tasty.
These sound good, but can you be more specific about the serving size to which the nutrition information applies, i.e., how many pancakes?
The entire recipe is for one person. How many pancakes you make with this depends on how big you make the pancakes. I made very small pancakes and had a stack of about 6 pancakes. But you can also make two larger pancakes with the batter.
Amazing recipe! I made 3 batches of it at once. Super fluffy. I just mixed all the ingredients together.