Pumpkin Oat Pancakes

Nour Kay
by Nour Kay
7 Pancakes
20 min

An exclusive healthy pancakes recipe bringing together flavors of Fall: famous rich pumpkin taste, with the antioxidant benefit of cinnamon, and a sweet touch of Canadian maple syrup.


Unlike traditional pancakes, this recipe uses a mix of oat flour as well as coconut flour. Beside their health benefits, those two flours blended together create a unique and soft consistency.


They are thick, fluffy, and moist on the inside... This pancakes golden stack is drizzled with a creamy and rich maple tahini sauce to be enjoyed any time of the year, especially when it's chilly outside.


Recommended to be served with a cup of milk... Enjoy :)

Recipe details
  • 7  Pancakes
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
For the Pancake Mix
  • 1.5 cups oat flour
  • 1/2 cup coconut flour
  • 2 tbsp baking powder
  • 2 tsp of each: cinnamon, cardamom, pumpkin spice
  • 1 cup pure pumpkin purée
  • 1 cup milk
  • 1 egg
  • 1 tbsp butter for cooking
For the Sauce
  • 1 tsp tahini
  • 3 tbsp maple syrup
  • 1 tsp pumpkin spice
For the Toppings
  • 1 tbsp crushed almonds
  • Handful pumpkin seeds
Instructions

Dilute pumpkin puree in milk on low heat to spread the flavor
In a mixing bowl, add all pancake mix ingredients and combine
In a heated pan, melt 1 tbsp butter then scoop out 1/4 cup of pancake mix for each pancake.
Cook for 1min on each side - you need them to be moist on the inside
Serve as a stack. Combine sauce ingredients and drizzle on top.
Top stack with crushed almonds and pumpkin seeds
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