Instructions

1. In a mixing bowl, combine the eggs with the oat milk, then add the maple syrup (honey), lemon juice and oil. Finely mix in the pumpkin purée.
2. In another bowl, mix the oatmeal with the salt, spices and baking powder, then stir in the pumpkin mixture. Combine well until you get a thick, smooth batter.
3. Lightly oil a heavy based pan, then put it on a medium heat. When hot, add small ladlefuls of the batter, let them spread out to create 6-8 cm circle shapes.
4. When the edges are brown and the surface is no longer runny , flip them over and cook for another 30 seconds or so.
5. Transfer them onto a plate. Repeat the procedure until you've used up all of the batter.
6. Serve the pancakes with maple syrup drizzled over them.