These did better when we cooked them on lower heat, slowly in the pan; so they could set up better and not fully apart. Once we discovered this, they were yum, and everyone enjoyed them.
- 1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree learn how to make fresh pumpkin puree
- 1 tablespoon raw honey
- 1 cup almond milk
- 2 tablespoons greek yogurt
- 2 teaspoons cinnamonINSTRUCTIONS
In a large bowl, whisk the oat flour, baking powder, 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 or cooking spray.
Pour the batter into a liquid measuring cup, then pour about 1/4 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 and drizzle honey on top and your favorite toppings.
thanks to https://jessicainthekitchen.com/gluten-free-pumpkin-pancakes-recipe/