Ingredients:

  • 1 cup (120g) oat flour
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120g) pumpkin puree
  • 1 large (50g) egg
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk together oat flour, baking powder, pumpkin pie spice, and salt in a large bowl until no clumps remain.
  2. Stir in the Greek yogurt, pumpkin puree, egg, maple syrup, and vanilla extract. Mix until the batter is a smooth, vibrant orange consistency; do not overmix.
  3. Heat a non-stick skillet or griddle over medium-low heat with a small amount of butter or oil.
  4. Pour 1/4 cup (60ml) of batter for each pancake. Cook until small bubbles form and pop on the surface and the edges look set and matte.
  5. Flip the pancakes in one quick motion and cook for another 2-3 minutes until mahogany-colored and they spring back when lightly touched.