Author Notes
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/health-recipes/pumpkin-oatmeal-pancakes —Healthline
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Ingredients
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3/4 cup
whole wheat flour
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1/3 cup
instant oats
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1 teaspoon
baking powder
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1 teaspoon
cinnamon
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1/4 teaspoon
allspice
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1 cup
nonfat milk
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2
eggs
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2/3 cup
pumpkin puree (canned or homemade)
Directions
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Preheat oven to 250°F. In a large bowl, combine flour, oats, baking powder, cinnamon, and allspice. Set aside.
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In another bowl, whisk together milk, eggs, and pumpkin puree.
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Slowly add the wet ingredients to the dry, folding in the mixture. Stir just until the batter comes together.
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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.
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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.
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