Pancake alla zucca con farina d’avena

Ingredienti

• 1 1/2 cups (135g) oat flour
• 1 tablespoon brown sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 3/4 cup (170g) pumpkin puree
• 2/3 cup (160g) milk of choice
• 2 large eggs
• 2 tablespoons melted butter (or neutral oil)
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 tablespoon pure maple syrup

Preparazione

1. 1

   Preheat the oven to 200°F. Place a wire rack on a large baking sheet; set aside.

2. 2

   In a large bowl, whisk together the oat flour, brown sugar, baking powder, pumpkin pie spice and salt.

3. 3

   In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, vanilla extract, cider vinegar and maple syrup.

4. 4

   Add the wet ingredients to the dry and mix until just combined.

5. 5

   Let the batter rest for 10 minutes. Preheat a griddle to 325°F during the last few minutes of the rest time. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add some oil to cook the pancakes if using a skillet.)

6. 6

   Scoop out 3-tablespoon-sized portions of batter onto the hot griddle or pan. Cook for about 2-3 minutes or until the edges are set and the first side is golden brown. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.

7. 7

   Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.