It’s official…we heard back from the shelter yesterday and we have officially adopted the sweet little puppy!! We are so excited! She gets spayed on Tuesday and then we get to bring her home!
Anyhow, for this week’s What I Ate Wednesday I thought I would share my FAVORITE new pancake recipe: Pumpkin Pie Oat Pancakes that are perfect for Fall! I have fallen in love with oat flour and find that it bakes just like regular flour, keeping the texture and taste of baked goods the same, where as almond and coconut flour both change the texture and taste. Oat flour is also gluten-free and provides a good amount of protein and fiber.
In my experimenting when oat flour, I made banana nut oat pancakes a couple of weeks ago and they turned out so good that I decided to switch out a couple of ingredients and make them with pumpkin yesterday. The pancakes turned out even better! My husband and Keenan both gave this recipe two thumbs up and made sure that I officially wrote it down so I could make them again and again!
They are pillowy soft, not the tad bit dry or crumbly, and the best part is they taste like pumpkin pie! Top them with some maple butter or warm maple syrup and you will be in heaven…
- 1 3/4 cup oat flour
- 2 Tbsp xylitol
- 2 tsp baking powder
- 2 eggs
- 1 Tbsp grapeseed or coconut oil
- 1 cup pumpkin puree
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- pinch of salt
- Mix dry ingredients together in a medium size bowl.
- Add the rest of the ingredients to the bowl and mix until well combined.
- Heat your griddle to medium heat and grease with oil, nonstick spray or butter.
- Scoop out pancake batter,pour onto griddle and cook for a couple of minutes on each side.
- Serve warm with maple butter or syrup. Enjoy!
Thanks, Jenn, for hosting another lovely WIAW! Be sure to visit her blog for all of her delicious eats!
Have you baked with oat flour? If so, how did you like it?
What is your favorite pancake?