Fluffy Pumpkin Oat Pancakes

Fluffy Pumpkin Oat Pancakes are the ultimate cozy breakfast treat, combining wholesome oats with the perfect touch of pumpkin spice. The whipped egg whites make these pancakes extra fluffy and light, perfect for stacking and serving with your favorite toppings!

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Total Time

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

Ingredients

• 200 g (¾ cup) pumpkin puree

• 3 egg whites

• 1 egg yolk

• 100 ml (⅓ cup + 1 tbsp) oat milk

• 35 g (3 tbsp) coconut sugar

• 30 ml (2 tbsp) oil (such as coconut or olive oil)

• 130 g (1 cup) oat flour

• 30 g (¼ cup) tapioca flour

Instructions

Step 1: Mix the Wet Ingredients

1. In a large mixing bowl, combine the pumpkin puree, egg yolk, oat milk, coconut sugar, and oil, whisking until smooth.

Step 2: Prepare the Dry Ingredients

1. In a separate bowl, combine the oat flour and tapioca flour. Set aside.

Step 3: Whip the Egg Whites

1. In another clean, dry bowl, whip the egg whites until they form soft peaks. This will add fluffiness to the pancakes.

Step 4: Combine and Fold

1. Gently fold the dry ingredients into the pumpkin mixture until just combined.

2. Carefully fold in the whipped egg whites, being careful not to deflate the mixture.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil.

2. Pour about ¼ cup of batter for each pancake onto the skillet.

3. Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.

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