This recipe is adapted from one of my favorite sites – Nutrition Stripped. I switched a few things around due to what I had available in my kitchen and they came out amazing!
1 cup flour (I love King Arthur!)
1/2 can pumpkin puree
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. pumpkin pie spice (Trader Joe’s brand is great!)
1/4 tsp. ground ginger
1 cup oat milk
3 whole eggs
1 Tbsp. melted coconut oil
2 tsp. vanilla extract
mashed, ripe banana
In a large mixing bowl, whisk all the dry ingredients together.
Using an immersion blender, combine all wet ingredients until creamy. Then pour the wet ingredients into the dry ingredients and stir to combine.
Use a large non-stick pan that is well greased with coconut oil. Pour 1/3 cup of batter into the pan at a time. Cook on medium heat & let cook until bubbles form on the top. Flip until it’s cooked through.
Repeat until all the pancake batter is cooked!
Tip: Make a double batch and freeze for later! They are great reheated in the toaster.