1 ½ cups oats milk
1 cup pumpkin purée
2 tbsp melted butter
1 1/2 cups white spelt flour
2 tsp baking powder
1/4 cup granulated white sugar
1/4 cup brown sugar
1 tsp pumpkin spice
1 tsp vanilla
Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, vanilla and pumpkin spice.
In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
Set the batter aside for 5 minutes.
Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
Cook each pancake for approximately 4 minutes per side.
Serve pancakes with butter, syrup, whipped cream, or any other favourite toppings.