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
Scale
- 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