I am a huge fan of pancakes and this is my new favorite. Whole grains and pumpkin come together beautifully and when you add pure maple syrup you just can’t go wrong. This is also an easy recipe to make gluten-free – just double the oat flour and omit the whole wheat flour.
I love these pancakes after a long run or ride when my body needs lots of good carbohydrates to refuel and recover. How do you refuel? Share it in the comments section below!
1/2 cup oat flour
1/2 cup buckwheat flour
1/2 cup corn meal
1/2 cup whole wheat flour
1/4 cup flaxseed meal
2 tsp pumpkin pie spice (or 1/2 tsp each cinnamon, ginger, cloves, nutmeg)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup pumpkin, cooked and puréed (or canned pumpkin)
2 1/2 cups almond milk (or your preferred non-dairy milk)
3 Tbsp olive oil
2 Tbsp maple syrup
1 tsp vanilla extract
In a large mixing bowl combine oat flour, buckwheat flour, corn meal, wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt. Stir to mix.
In a separate bowl combine pumpkin, almond milk, olive oil, maple syrup, and vanilla. Mix well.
Pour wet ingredients into dry, stirring just enough to combine.
Heat a heavy skillet or griddle over medium-high heat (water droplets should dance across the cooking surface). Lightly oil surface with coconut oil. Pour about 1/2 cup batter onto griddle for each pancake. Cook until bottom is golden brown and edges begin to dry, flip and cook until done.
Serve with pure maple syrup.
Per serving: 251 calories (158 from fat), 17.5g total fat, 11.3g saturated fat, 0mg cholesterol, 141mg sodium, 22.8g total carbohydrate (4.1g dietary fiber, 4.6g sugar), 4.2g protein, 64% vitamin A, 4% vitamin C, 7% calcium, 13% Iron
- Good Points: Very high in Vitamin A