My love affair with coconut flour continues in these pumpkin pancakes. I think the coconut flour along with the oats give these pancakes a wonderful flavor that is just sweet enough that you may not need syrup if you so chose.
I also needed something to make after using half of the can of pumpkin to make the GF Chocolate Chip Pumpkin Muffins and this weekend I was craving pancakes. When serving these to non vegan friends I do cook them with a little bit of Earth Balance spread to ensure they like them since most SAD eaters are used to tons of butter :).
This time of year is a great time to discover different ways to use pumpkin and then carry its use throughout the year to diversify your diet as well as add additional nutrients. The vitamin A in pumpkins is through the roof thus protecting your eyes and helping you see better in the dark!
Makes: 15-20 pancakes
1 1/2 cups flour
1/2 cup coconut flour
1/2 cup lightly ground oats (keep slightly coarse for the fiber and texture)
1 heaping Tablespoon sugar (can eliminate if using syrup or want to cut calories more)
1 Tablespoon pumpkin spice
1 pinch of salt
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 egg replacers
1 teaspoon vanilla
1/2 cup canned pumpkin
2 1/2-3 cups vanilla almond milk (more or less depending on your desired thickness-the more runny the batter the more soggy the pancake)
Blend together the dry ingredients in a large bowl and set aside.
Mix the egg replacers together well then blend with the wet ingredients. Pour into the dry ingredients and blend until desired consistency is achieved.
Warm a skillet on medium heat and spray lightly with cooking spray. Pour approximately 1/4 cup of batter onto the warm pan and cook until the bubbles start to pop or until you can see the edges drying out. Flip and cook until golden brown. Sprinkle with a little bit of pumpkin spice and serve with fresh fruit or syrup and ENJOY!