Ingredients
• 1 cup rolled oats (gluten-free if needed)
• ½ cup all-purpose flour (or oat flour for grain-free)
• 2 tbsp brown sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 egg
• 1 cup milk (dairy, almond, or oat)
• ¼ cup pumpkin puree (unsweetened)
• 1 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• Optional: ¼ cup chopped apples, cranberries, or pecans
Instructions
- In a large bowl, whisk together oats, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat egg, then mix in milk, pumpkin puree, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined. Fold in apples, cranberries, or nuts if using.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
- Flip and cook 1–2 minutes more, until golden and cooked through.
- Serve warm stacked high with maple syrup, whipped cream, or a sprinkle of cinnamon!
✨ These taste like fall in every bite—naturally hearty, lightly sweetened, and filled with cozy vibes.
💡 Make ahead: Store batter in the fridge overnight or freeze cooked flapjacks for quick breakfasts!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 8–10 flapjacks (2–3 per serving) , Calories : 100 , Net Carbs: 15g , Fats: 4g , Protein: 4g