Pumpkin Oat Pancakes

Pumpkin Oat Pancakes

Ingredients
3 ounces all purpose flour
2 ounces oat flour
1 ounce whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
3⁄4 cup milk
4 ounces spiced pumpkin puree (recipe)
4 ounces unsalted butter, at room temperature
1 egg
Maple syrup for topping

Instructions
1. Preheat a griddle to 375°F or place a nonstick flat pan over medium heat.
2. Mix the flours, sugar, cinnamon, baking powder and salt together. Set aside
3. In another bowl mix the milk, pumpkin puree, butter and egg together until blended.
4. Add the wet ingredients to the dry and mix until a batter is formed.
5. Lightly butter the griddle or pan.
6. Spoon the batter in 1⁄3 cup sized dollops onto the hot griddle or pan. Take care not to overcrowd the pan as the pancakes will spread out a bit.
7. Once the edges begin to bubble and the center puffs up, check to see if the pancake is golden brown on the bottom and sturdy enough to flip. If so, flip the pancake carefully and lightly. The first side should take 3 to 5 minutes to cook.
8. Let the edges look cooked and the bottom is a golden brown as well. This side should take an additional 3 to 5 minutes.
9. Remove from the pan and serve immediately.