Pumpkin-O Pancakes

Good morning fall!

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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…

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Which means pumpkin!

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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!

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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

Ingredients

  • 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

Method

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

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2 responses

  1. Pingback: Pumpkin French Toast with Toasted Coffee Pecans | Double Dippers

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