Go Back

Fluffy Pumpkin Oatmeal Pancakes

Suitable for freezing
Print Recipe

Ingredients
  

  • 1/4 cup of oats
  • 1/3 cup of 100% pure pumpkin puree
  • 1/2 tsp of baking powder
  • 1/4 tsp of baking soda
  • pinch of cinnamon
  • 2 eggs
  • ½ tsp of vanilla
  • 1 tbs of water
  • oil for brushing skillet

Instructions
 

  • Add the oats to a blender, and pulse the blade a couple of times.
  • Add this to a bowl, along with the baking powder, soda, cinnamon and mix well.
  • Add the pumpkin puree and mix with a wooden spoon, until all ingredients bind together well.
  • Add the eggs, water and vanilla and whisk till you have a smooth batter.
  • Heat a skillet over a low/medium heat.
  • Brush with oil and pour on a little batter at a time, when a spatula can slide under easily, flip and brown the other side. Repeat with remaining batter. (You should get about 5 medium sized pancakes with this mix or you can make mini ones if you prefer)
  • These are great served with some lightly stewed apples (just sprinkled with a little cinnamon and poached in water till softened) and a drizzle of maple syrup (optional)