1 cup + 2 tablespoons gluten-free oats
2 teaspoons cinnamon
¼ cup all purpose gluten free flour
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup pumpkin puree
1/3 cup unsweetened applesauce
1/3 cup coconut or almond milk
2 tablespoons coconut oil plus more for cooking
1 tablespoon real maple syrup
1 teaspoon vanilla extract
Process the oats a in a high speed blender until finely ground, about 60 seconds. Add the spices, salt, and baking soda.
In a bowl, whisk together the pumpkin, milk, coconut oil, maple syrup, vanilla, and eggs.
Add the wet ingredients to the dry and stir until just combined. Do not over mix.
Heat a non-stick pan over medium heat
Add one TBl coconut oil and coat the pan
Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread into circles.Cook until bubbles form around the edges of the pancake. Cook 2 min.
Flip and cook for another 2 minutes on the other side.