Good morning fall!
It was a cool 60 degrees when we woke up this Sunday morning. And although the trees are still hanging onto their full, green leaves, there was a feeling of fall in the air…
Which means pumpkin!
We whipped up these thick, fluffy pumpkin pancakes for a breakfast treat to fit the mood. We used oat flour (hence Pumpkin- “O” pancakes), instead of whole wheat flour. It’s a fun change and great gluten-free option too!
We’re not wishing away summer yet. There’s still a good month left to get a sun glass tan, drink a few blackberry gin fizzes while cruising on the lake, and roast some mallows over the campfire!
Happy double dipping!
Recipe – Adapted from www.runningtothekitchen.com
Makes 6 Pancakes
- 3 tbsp. pumpkin
- 1/2 cup oat flour
- 1/2 cup milk
- 2 tbsp. Greek yogurt (regular plain yogurt would work also)
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 1 egg white
1. In a food processor, grind oats until they reach the consistency of flour.
2. In a medium bowl combine oat flour, cinnamon and nutmeg.
3. In a large bowl combine pumpkin, milk, Greek yogurt, egg white and vanilla.
4. Add oat flour mixture to pumpkin mixture, and stir.
5. In a pan over medium heat or on a griddle set at 350 degrees, pour batter into about 2″ circles. (six pancakes). Cook for 3 to 4 minutes and flip. Cook another 3 minutes.
6. Serve with honey, peanut butter, or maple syrup. Enjoy!
Nutrition for 3 pancake
Calories: 153 Carbs: 19.8g Protein: 9.0g Fat: 2.7g Sugar: 5.5g Sodium: 72mg