4 Servings 10 min Cook
1 1/2 Grams Oat Flour
1 Extra large Egg
4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Pumpkin
1 Tbsp Honey
1 Cup Almond Milk
1/4 Oz Nonfat Greek Yogurt
2 Tsp Cinnamon
1 Tbsp Vegetable Oil
In a large bowl, whisk the oat flour, baking powder, baking soda and salt.
Add the remaining pancake ingredients and whisk until just combined and smooth.
The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and grease with oil.
Pour the batter into a liquid measuring cup, then pour about ¼ cup's worth for one pancake.
Wait until some bubbles start to form on top.
Allow to cook for 2 more minutes and then flip the pancakes over.
Cook for about 3 more minutes until batter is cooked through.
Serve pancakes hot.
