It's February...dead cold outside... and we've never pleaded more for Spring. But who out there still enjoys pumpkin (and may even have a can in the pantry?) ME! ME!
I love breakfast. I love a breakfast that is easy to make, simple to assemble, and yummy to eat. These Pumpkin Oat Pancakes meet all my requirements... and with the added bonus of Pumpkin!
Adapted from Yeah...immaEATthat., this recipe yields a single serving of thick, hearty, circles of goodness. The oats make this a chewy, chunky pancake. The warm spices of cinnamon and nutmeg pair perfectly with the pumpkin puree. And who doesn't love maple syrup with their pancakes? Yep, it's already on the ingredient list, so not to be forgotten. Once you make this batter, you'll be counting the minutes till the final pancake flips onto your plate.
Pumpkin Oat Pancakes
1/2 cup old fashioned oats
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 chia egg (1 Tbsp. chia seeds + 2 Tbsp. water combined)
3 Tbsp. pumpkin puree
2 Tbsp almond milk
1 tsp. vanilla extract
1 Tbsp. maple syrup
Start by making the chia egg by mixing 1 Tbsp. chia seeds with 2 Tbsp. warm water in a small bowl or cup. Let sit while you assemble the rest of the ingredients.
Warm a large non-stick skillet to medium heat.
Take 1/4 cup of oats and grind to a powder using a blender or food processor.
Place oat powder in a medium bowl and add remaining 1/4 cup oats, baking soda, cinnamon, and nutmeg. Stir to combine.
To the bowl, add remaining wet ingredients; chia egg, pumpkin puree, milk, vanilla extract, and maple syrup. Mix well until incorporated.
Use a 1/4 cup and place 3 scoops of batter into the skillet.
Flatten slightly with back of cup and cook for 3-5 minutes on first side.
Flip and cook for another 3-5 minutes until golden and cooked through.
Top with fresh fruit, granola, maple syrup, or dollop of yogurt. Or my fave - a scoop of my healthy ice cream (see blog post Here).
Serves 1 (3 - 3.5" pancakes)
P.S. I recommend doubling (or even tripling) this recipe. Freeze extras individually for a quick grab!
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I love breakfast. I love a breakfast that is easy to make, simple to assemble, and yummy to eat. These Pumpkin Oat Pancakes meet all my requirements... and with the added bonus of Pumpkin!
Adapted from Yeah...immaEATthat., this recipe yields a single serving of thick, hearty, circles of goodness. The oats make this a chewy, chunky pancake. The warm spices of cinnamon and nutmeg pair perfectly with the pumpkin puree. And who doesn't love maple syrup with their pancakes? Yep, it's already on the ingredient list, so not to be forgotten. Once you make this batter, you'll be counting the minutes till the final pancake flips onto your plate.
Pumpkin Oat Pancakes
1/2 cup old fashioned oats
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 chia egg (1 Tbsp. chia seeds + 2 Tbsp. water combined)
3 Tbsp. pumpkin puree
2 Tbsp almond milk
1 tsp. vanilla extract
1 Tbsp. maple syrup
Start by making the chia egg by mixing 1 Tbsp. chia seeds with 2 Tbsp. warm water in a small bowl or cup. Let sit while you assemble the rest of the ingredients.
Warm a large non-stick skillet to medium heat.
Take 1/4 cup of oats and grind to a powder using a blender or food processor.
Place oat powder in a medium bowl and add remaining 1/4 cup oats, baking soda, cinnamon, and nutmeg. Stir to combine.
To the bowl, add remaining wet ingredients; chia egg, pumpkin puree, milk, vanilla extract, and maple syrup. Mix well until incorporated.
Use a 1/4 cup and place 3 scoops of batter into the skillet.
Flatten slightly with back of cup and cook for 3-5 minutes on first side.
Flip and cook for another 3-5 minutes until golden and cooked through.
Top with fresh fruit, granola, maple syrup, or dollop of yogurt. Or my fave - a scoop of my healthy ice cream (see blog post Here).
Serves 1 (3 - 3.5" pancakes)
P.S. I recommend doubling (or even tripling) this recipe. Freeze extras individually for a quick grab!
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| Pancake batter |
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| 1 serving = 3 pancakes |
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| What toppings to use??? |
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