Ingredients

• •1 1/2 cups rolled oat - 150g
• •2 teaspoons baking powder
• •1 teaspoon cinnamon
• •1 1/2 teaspoons pumpkin pie spice
• •1 cup milk
• •3/4 cup pumpkin puree - 180g
• •1 tablespoon butter - melted
• •2 large egg - room temperature
• •1 teaspoon vanilla extract

Optional Ingredients

• •1-3 tablespoons maple syrup

Instructions

1. 1.PREREQUISITE STEPS: Bring eggs to room temperature. Have melted butter slightly cooled.
2. 2.FOOD PREP: Add all ingredients to blender: pumpkin puree, milk, eggs, melted butter, vanilla extract, rolled oats, baking powder, pumpkin pie spice, cinnamon, and maple syrup if using.
3. 3.Blend until completely smooth, about 30-45 seconds. Let batter rest for 2-3 minutes.
4. 4.Heat pan or griddle over medium to medium-low heat. Coat with butter or oil.
5. 5.Drop 1/4 cup batter into pan for each pancake. Cook until bubbles form on surface and edges look solid, about 3 minutes.
6. 6.Flip pancakes carefully and cook until golden brown on second side, about 2-3 minutes more.
7. 7.SERVING: Let cool to appropriate temperature before serving to toddler. These are naturally sweet from pumpkin.
8. 8.BATCH COOKING TIP: These pancakes are perfect for fall and freeze wonderfully. Makes approximately 14 toddler portions. Layer with parchment when freezing.