Oatmeal Pumpkin Pancakes
Oatmeal pumpkin pancakes topped with dark chocolate chips and Artisana raw pecan butter
Ingredients:
- 1 egg
- 1/2 cup rolled oats
- 1/4 heaping cup pureed pumpkin
- 1/4 to 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- pinch of salt
- sweetener to taste (I used 1/2 packet of stevia)
- water to thin
Directions:
- Warm pancake griddle over low heat.
- In a blender, blend all ingredients but water. Then slowly drizzle in water until your batter is pourable, but still thick.
- Pour onto warm griddle and flip after about 90 seconds.
- Serve with your favorite toppings.
{ 7 comments }
Tried this pancake recipe this morning and it turned out great! Thanks for sharing.
Jennifer,
Glad you enjoyed. Have a good day!
We’re having this for breakfast!! Thanks for posting it – can’t wait to try it!
Christina,
Enjoy your pancakes and love to you both!
All out of oatgurt I presume? Hehe.
Hi Heather,
I made these for breakfast Tuesday morning, but added a scoop of whey protein and milled flax seeds (for extra protein, fiber and Omegas) and they were so good that I will be making more tomorrow morning as well! My chocolate coconut butter was a great topping as well.
Now I’m off to make your Maple Nut Oaties!
Kristin,
So glad you enjoyed the pancakes, and yes, I bet the chocolate coconut butter made the perfect topping! Hope you like the Maple Nut oaties just as much…I have a feeling you will.
Thanks Heather!
And you’re right. I love them – J couldn’t stop eating them when he got home last night (I made them small, so that was ok!) and I have one with me for breakfast. Definitely a keeper recipe!
Comments on this entry are closed.
{ 3 trackbacks }