Pumpkin Spice Pancakes with Coffee Extract Recipe
Total Cooking Time: 30 minutes
Servings: 3 Servings
Calories: 337 kcal
* 1 1/2 cup milk any kind will do
* 2 cups rolled oats gluten-free if needed
* 1 cup all natural pumpkin puree
* 3 eggs
* 2 tsp pumpkin spice
* 1 Tbsp baking powder
* 2 Tbsp coffee extract
* 1/4 cup pitted dates about 10 dates
# Place all the ingredients in a blender, then blend until smooth, for about 1 minute or so.
# Preheat a pan over medium heat and lightly spray it with non-stick cooking spray. Then, pour in about 1/4-cupful of batter.
# When the pancake's edges start to look dry and little bubbles appear on it, turn it over. This should take about 2 minutes.
# Once flipped, cook for another 1-2 minutes or until lightly browned and cooked in the middle.
# Serve warm with butter and a drizzle of honey or maple syrup.
Here are a few tips:
# Cook the pancakes on medium heat and keep an eye on them as they can get burned easily.
# You can use any kind of milk, dairy or non-dairy.
# After you blend the pancake batter, it may seem a bit runny. Set it aside for about 10 minutes and it will get denser.
# They are best served warm, with butter and maple syrup, honey, or toffee sauce.
Now I want to see you make them and I can’t wait to hear how you like them. And if you have any wacky idea like the coffee extract, don’t hesitate to try it. You never know what might come out.
So fire up the cooker and let’s make this easy pumpkin spice pancakes recipe, shall we?