Step 1

add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.

Step 2

form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.

Step 3

warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it’s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.

Step 4

repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won’t spread at all while baking and remain raw in the center.

Step 5

warm with maple syrup, or as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as necessary.