Ingredients

• 2 cups old fashioned oats (can use gluten-free oats)

• 1 ¼ cups unsweetened vanilla almond milk (or milk of your choice)

• 1/2 cup pumpkin puree

• 2 large eggs

• 2 tablespoons pure maple syrup

• 2 teaspoons pure vanilla extract

• 2 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• For serving: pure maple syrup and whipped cream, optional

Instructions

• Place the oats, milk, pumpkin, eggs, maple syrup, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt in a blender. Blend until smooth, about 30 to 60 seconds.

• Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray.

• Pour about ⅓ cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 to 5 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.

• Serve pancakes warm with maple syrup and whipped cream, if desired.

From twopeasandtheirpod.com