Fall brings in some cooler weather and new options for in-season fruits and vegetables. These Pumpkin Pancakes are so easy to make they’re the perfect addition to your breakfast meals this fall season. Made with rolled oats instead of flour they’re full of flavor while maintaining clean eating.
Ingredients:
-
- 1 2/3 cups old fashioned oats
- 2t baking powder
- 1t ground cinnamon
- ½ t nutmeg
- ½ t ground ginger
- 1/4 t salt
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup milk of choice
- 2t vanilla extract
Instructions:
1. Add first 6 ingredients to a blender and pulse until fine. 2. Add in remaining ingredients and process for a few seconds. Blend until well combined. Heat a pan over medium- low heat. Spray with cooking oil, then drop about ¼ cup of the pancake batter to make about 3-4 pancakes per batch. 3. Cook for 2-3 minutes, until the batter starts to bubble, then gently flip and cook for 1-2 minutes more. 4. Repeat with remaining batter, makes about 10 pancakes. 5. Serve pancakes warm with yogurt. Drizzle with maple syrup if desired.
