Pumpkin Pancakes with Maple Mascarpone (Gluten-Free)

Makes: 8 large pancakes

What You Need

• 1½ cups old-fashioned oats or oat flour
• ½ cup gluten-free flour (or whole wheat flour)
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 eggs
• 2½ tablespoons maple syrup
• ½ cup pumpkin puree
• 1 cup milk
• 2 tablespoons melted butter
• ½ cup mascarpone cheese (or cream cheese)
• 2 tablespoons maple syrup
• ¼ cup pecans

What To Do

1. Make oat flour by placing 1½ cup oats in a food processor and processing until finely ground.
2. In a medium bowl, combine the dry ingredients: 1½ cups oat flour, ½ cup gluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons baking powder, ½ teaspoon kosher salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and ¼ teaspoon ground cloves.
3. In a medium bowl, whisk together 2 eggs, 2 ½ tablespoons maple syrup, ½ cup pumpkin puree, and 1 cup milk. Pour into the dry ingredients, then add 2 tablespoons melted butter and stir to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir again.
4. Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned.
5. In a small bowl, whisk together ½ cup mascarpone cheese with 2 tablespoons maple syrup. Chop ¼ cup pecans.
6. Serve the pancakes with maple mascarpone and chopped pecans.