Pumpkin oatmeal pancakes

Instructions

• 2 ½ c. rolled oats (not packed)
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• 1 c. milk (plus 1-2 TBSP. to thin batter if needed)
• ¾ c. pumpkin purée
• 2 eggs
• 3 TBSP. maple syrup
• 2 TBSP. butter (plus more for frying)
• 2 tsp. apple cider vinegar
• 1 ½ tsp. vanilla extract

Directions

Pour oats into food processor; blend into rough flour. Add remaining dry ingredients; pulse until combined.

Add wet ingredients; process until thoroughly combined. Let mixture rest for 5-10 minutes while preheating skillet over medium heat. Prep with a pat of butter.

Pour about ¼ c. of batter into skillet for each pancake, cook for 2-3 minutes or until bubbles form on surface. Flip and cook another 2 minutes until golden brown and center puffs up slightly. Re-grease skillet between batches.

Makes 8-10 pancakes depending on size.