Fluffy Pumpkin Oat Pancakes - Bloomcooking
The whipped egg whites make these pancakes extra fluffy and light, perfect for stacking and serving with your favorite toppings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Ingredients
- 200 g (¾ Cup) Pumpkin Puree
- 3 Egg Whites
- 1 Egg Yolk
- 80 mL (⅓ Cup) Oat Milk
- 35 g (3 Tbsp) Coconut Sugar
- 30 mL (2 Tbsp) Oil (Such as Coconut or Olive Oil)
- 100 g (1 Cup) Oat Flour
- 70 g Sourdough starter (or sourdough discard)
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