I made this pumpkin pancakes recipe a few times before thanksgiving but didn’t take any pics. Then Thanksgiving came and a lot of good recipes with beautiful pictures had already been posted. I thought I will save this recipe for next year since Thanksgiving is officially over but I am still in a pumpkin dizzy. Now, when I think of something to cook, I see orange color, maple syrup and spices. I know I am a little late to the party but I really want to post this. And its still fall, so its acceptable, right? The other fall recipes, I am saving it for next year or who knows I might be tempted to post them before. Now about the recipe,
Oats flour: Oats flour can be made at home by simply grinding old fashioned oats in a blender. For gluten free oats flour pumpkin pancakes, make this recipe with certified gluten free oats. Oats is naturally gluten free. But they might have been contaminated while being processed at the same facility as other glutenous grains.
All spice: Its made from ground dried berries from a plant named Pimenta Dioica. This can easily be substituted. This recipe calls for 1/4th teaspoon all spice, so add additional 1/8th teaspoon of ground cinnamon, 1/8th teaspoon of ground cloves and add an additional pinch of ground nutmeg.
Batter consistency: Batter consistency should be lumpy. Do not over mix.
Chocolate chips: Sometimes I like my pancakes with chocolate chips and sometimes without them. While making these, I added them on top for some pancakes after pouring the batter into the griddle. But if you know you want chocolate chips on all of them, fold it into the batter. If you decide midway, make sure you push them into the batter to avoid burning them while cooking.
Griddle: I used a griddle to make these, so I made four at a time. You can make it in a pan too but I recommend using a griddle, so you can it done in a shorter time.
Milk: I use 2% milk. I recommend warming the milk 30-40 seconds in the microwave before adding it to the eggs. If the milk is cold, melted butter will curdle once added to the mixture.
If you like this recipe, also try my morning glory muffins.
Oats Flour Pumpkin pancakes
- 2 and 1/4 cup Oats flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon all spice*
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk microwaved for 30-40 seconds
- 1/4 cup butter melted
- 1/2 cup pumpkin puree
- 3 tablespoons maple syrup
- Chocolate chips for topping (optional)
- Oil for cooking
- In a small mixing bowl, combine the dry ingredients – oats flour, baking powder, baking soda, cinnamon, nutmeg, all spice and salt.
- Microwave the milk for 30-40 seconds and keep it aside.
- Take a large mixing bowl and beat the eggs. Whisk in the microwaved milk, melted butter, pumpkin puree and maple syrup.
- Add the dry ingredients and use a spatula to mix them. Do not over mix. The batter should be a little lumpy. If using chocolate chips, fold them into the batter.
- Preheat a griddle to 400°F or medium high. Brush with some oil, then pour 1/4th cup batter and cook for 4 minutes or until you see a few bubbles popping. Flip the pancakes and cook for 2-3 minutes.
- Serve warm with maple or chocolate syrup.
- All spice substitution: This recipe calls for 1/4th teaspoon all spice, so add additional 1/8th teaspoon of ground cinnamon, 1/8th teaspoon of ground cloves and add an additional pinch of ground nutmeg.