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The pumpkin puree in this recipe makes it a filling breakfast, so you'll be satisfied all morning long. You can substitute pumpkin for pureed winter squashes or mashed sweet potato. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline
cup whole wheat flour
cup instant oats
teaspoon baking powder
cup nonfat milk
cup pumpkin puree (canned or homemade)
- Preheat oven to 250°F. In a large bowl, combine flour, oats, baking powder, cinnamon, and allspice. Set aside.
- In another bowl, whisk together milk, eggs, and pumpkin puree.
- Slowly add the wet ingredients to the dry, folding in the mixture. Stir just until the batter comes together.
- Spray a frying pan or skillet with cooking spray and heat to medium-high. Pour about an eighth of the batter into the pan and cook for 3 to 4 minutes, until the surface of the pancake is bubbling. Flip and cook for another 2 minutes on the other side.
- Place finished pancakes on an oven-safe plate or baking dish in the oven to keep warm while you repeat with remaining batter. Serve alone or with maple syrup, powdered sugar, or nuts.
- This recipe was entered in the contest for Your Best Mash-Up Recipe