•1 cup pumpkin puree
•¼ cup milk of choice
•2 Tbsp Hanaa Sunflower Oil (or coconut oil or butter, melted)
•1 Tbsp lemon juice (about 1 small lemon, juiced)
•2 Tbsp maple syrup (or honey)
•1 tsp vanilla extract
•2 large eggs
•1 cup oat flour (see notes for how to make oat flour out HANAA Whole Grain Oats)
• ½ tsp baking soda
• ½ tsp salt
•½ tsp ground cinnamon
•½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves or all spice (optional)
1.In a small mixing bowl, stir together the pumpkin puree, milk, Sunflower oil, lemon juice, maple syrup and vanilla. Beat in the eggs.
2.In a medium bowl, whisk together the oat flour (premade out of Hanaa Oats, check Notes), baking soda, salt and spices.
3.Form a well in the centre of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
4.Heat a heavy cast iron skillet or non-stick pan over medium-low heat, or heat an electric griddle to 180 C. Lightly brush Hanaa Sunflower oil on the surface of your pan. If you’re using a non-stick electric griddle, you might not need any oil at all.
5.Once the surface of the pan is hot enough, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the pancake.
6.Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
7.Serve the pancakes immediately.
NOTES: TO MAKE OAT FLOUR:
Pour one cup of HANAA Whole Grain Oats (do not use quick cooking oats!) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same.
IMPORTANT: Use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don’t get overdone
500 ml
1000 ml
1000G