On a healthy eating quest, I have tried some recipes that are edible but not worth a repeat performance. These healthy pumpkin pancakes passed the taste test making them blog worthy! Besides that, they are simple. Found the recipe on ambitiouskitchen.com blog. I did cut the ingredients in half creating two moist and tender plate size pancakes that are full and spice, and naturally sweetened.
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| We served them with homemade applesauce (without no additional sweetener), chopped pecans, and maple syrup . . . and a few pomegranate seeds since they are in season and we had some on hand. |
Pumpkin Oatmeal Pancake
Makes 6 pancakes total. Serves 3 (2 pancakes each)
3/4 cup pumpkin puree, freshly made or pumpkin pie filling without sugar & spices
2 large eggs
2/3 cup milk (regular, almond, etc.)
2 teaspoons vanilla
1 tablespoon pure maple syrup
1 1/2 cups old fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Olive oil, for cooking
- Add all of the ingredients to a blender (or food processor) and blend on high until completely smooth, about 30 seconds to 1 minute.
- Lightly coat a griddle with c oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2 to 4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat.
Note: Instead of individual spices, use 1 1/2 teaspoons pumpkin pie spice.
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