Fluffy Pumpkin Oat Pancakes
Description
The whipped egg whites make these pancakes extra fluffy and light, perfect for stacking and serving with your favorite toppings!
Ingredients
Instructions
Mix the Wet Ingredients
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In a large mixing bowl, combine the pumpkin puree, egg yolk, oat milk, coconut sugar, and oil, whisking until smooth.
Prepare the Dry Ingredients
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In a separate bowl, combine the oat flour and sourdough starter. Set aside.
Whip the Egg Whites
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In another clean, dry bowl, whip the egg whites until they form soft peaks. This will add fluffiness to the pancakes.
Combine and Fold
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Gently fold the oat flour and sourdough starter mixture into the pumpkin mixture until just combined.
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Carefully fold in the whipped egg whites, being careful not to deflate the mixture.
Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil.
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Pour about ¼ cup of batter for each pancake onto the skillet.
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Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.
User Reviews
Even though I made the mistake of not whipping the egg whites separately, it was light, fluffy and delicious!
That’s amazing to hear! 🎃🥞 Even without whipping the egg whites separately, it’s great that the pancakes still turned out light, fluffy, and delicious. If you ever try it again with the whipped egg whites, you might notice an even airier texture! Either way, sounds like a win, enjoy your pancakes! 😊