1 cup pumpkin puree
¼ cup milk of choice
2 tablespoons coconut oil (or butter), melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup (or honey)
1 teaspoon vanilla extract
1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Gluten-free oats: Be sure to purchase certified gluten-free oat flour or certified gluten-free old-fashioned oats if you need these pancakes to be gluten free.
To make oat flour: Pour one cup of old-fashioned oats (do not use quick cooking oats!) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not!
Cookie and Kate