It's that time of year to crack open a can or two of cooked pumpkin. The other morning I wanted something really good for breakfast. Not just tasting good, but nutrient good. My husband and kids were eating donuts and bakery grandma rolls. Ugh.
I had a can of pumpkin, so I did a quick online search and found some Pumpkin Oatmeal Pancakes. They were delicious! I added just a little sugar, but with maple syrup you could probably skip it. They are not quite as sweet as the Banana Oatmeal Pancakes from last summer, but bananas are quite a bit sweeter than pumpkin. I also doubled the recipe so I could have a couple in the freezer. Double the recipe made seven pancakes.
I would highly recommend toasting some walnuts just for crunch. I did not this time, but I will next time. Enjoy!
Pumpkin Oatmeal Pancakes
2/3 cup oats
1/4 cup pumpkin
1/2 cup almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
2 teaspoon agave (I used about 2 t. sugar)
pinch of salt
In a food processor or blender, pulse oatmeal until finely ground (almost flour consistency). Transfer oat flour to a bowl and add remaining ingredients. Whisk to combine. Let batter sit so the oatmeal can absorb the liquid while the pan heats.
Preheat griddle or pancake pan to medium on stove top. Grease griddle or pan (I used coconut oil) and pour batter on pan by the 1/3 cup. Flip after about 90 seconds until fully cooked.
Source: modified from Running to the Kitchen