Pumpkin Pancakes

Continuing to get my fill of pumpkin this season with these beautiful pancakes. Using oat flour keeps them soft and spongy while giving you a good dose of fiber. Oat flour is easy to make on your own with the help of a food processor or magic bullet, or you can buy it already ground down. If you don't have buttermilk make your own by adding 1-2 tsp of vinegar ( I used apple cider vinegar) to every cup of milk you need. Let it sit for a few minutes before using.

Quick, easy, yummy. Perfect for the up coming weekend!

Dry: 

2 cups oat flour

1/2 tsp salt

2 tsp pumpkin pie spice

2 tsp cinnamon

2 tsp baking powder

Wet:

2 large eggs

2 Tbsolive oil

3/4 cup pumpkin purée

1 Tbs molasses

3/4 cup to 1 cup low fat buttermilk

Mix all wet ingredients together well, except buttermilk. Add dry to wet alternating with the buttermilk until all combined. Ladle onto a well seasoned and buttered griddle. Flip when bubbles form in the center of each pancake! Makes 6-8 large pancakes, or a bunch of small ones:)