-
In a small mixing bowl, combine the wet ingredients (pumpkin, milk, coconut oil, ACV, chia eggs) .
-
In a medium bowl, gently combine the oat flour, baking soda, salt and spices.
-
Make a well in dry ingredients bowl and pour in the wet ingredients. Using a wooden spoon, stir just until combined, don't overmix. If too sticky, add more milk until a more batter-like consistency is reach (batter will be thicker than regular pancake batter) Let the batter sit for 10 minutes.
-
Heat a non-stick pan over medium-low heat, lightly grease the pan with your favorite cooking spray or oil (this is to ensure a crispy pancake exterior, but you don't have to grease the pan if it's non-stick and you don't want that crunchy texture on the outside).
-
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan, using your wooden spoon to spread it evenly if batter has thickened and won't settle. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
-
Once the bottom is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until cook to desired doneness.