Fluffy Pumpkin Oat Pancakes
The whipped egg whites make these pancakes extra fluffy and light, perfect for stacking and serving with your favorite toppings!
Nutrition
per serving (≈111g)Instructions
8 stepsMix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, egg yolk, oat milk, coconut sugar, and oil, whisking until smooth.
Prepare the Dry Ingredients
In a separate bowl, combine the oat flour and sourdough starter. Set aside.
Whip the Egg Whites
In another clean, dry bowl, whip the egg whites until they form soft peaks. This will add fluffiness to the pancakes.
Combine and Fold
Gently fold the oat flour and sourdough starter mixture into the pumpkin mixture until just combined.
Carefully fold in the whipped egg whites, being careful not to deflate the mixture.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil.
Pour about ¼ cup of batter for each pancake onto the skillet.
Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.
