Pumpkin Oat Pancakes
Pumpkin Oat Pancakes to welcome the season of pumpkin spiced everything, cruchy leaves on the ground, Harry Potter marathons and cozy socks for those crisp October mornings.
We at CTD, served our pancakes with a dollop of Greek Yogurt, a sprinkle of dried Cranberries, Pumpkin Seeds, and crushed Walnuts. As well as, a drizzle of some decadent Maple syrup. These pancakes pair perfectly with a comforting cup of chai.
You can make this for a Saturday morning breakfast, in 20 minutes or less, or as a weekday breakfast for dinner - it is THAT decadent!
Pumpkin Oatmeal Pancakes
Yields: 9 medium-small pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients & Utensils
Food Processor/Blender
Non-stick Pan
1 Spatula (to flip the pancakes)
1 Tablespoon
1 extra Spoon
2 cups Pumpkin Pure
1 cup Ground Oatmeal/Oat Flour (or substitute with a Flour of your dietary choice)
1/2 cup Milk (of your dietary choice)
1/4 cup Cooking Oil
2 teaspoons Honey (or a sweetener of your choice)
1 teaspoon Pumpkin Spice Mix (or substitute with ground Cinnamon)
1/2 teaspoon Pure Vanilla Extract
1/4 cup Water
Unsalted Butter (of your dietary choice)
Let's Get Cooking!
1. In a Food Processor or Blender, add the Pumpkin Puree, Oatmeal, Milk, Cooking Oil, Honey, Pumpkin Spice Mix and Vanilla Extract. Blend until all ingredients are well incorporated.
2. If you find that the pancake batter is too lumpy add 1/4 cup of water. Blend until the batter is a "banana bread" consistency.
Cooking Tip: If you can draw the number "8" with a fork/spoon then your pancake batter is complete.
3. In a Non-stick Pan, add 1 teaspoon of Butter on medium-low heat/flame. Spread the butter around the Pan with a Spatula. Add 2 Tablespoons of the pancake batter. You may need to use another spoon to spread and form the batter into a circle. Allow this to sit for 1 minute and 40 seconds then flip to the other side.
4. Once flipped, let this sit for another 1 minute and 40 seconds. When both sides are nicely cooked transfer to a plate. Repeat this process until all the pancake batter is finished.
5. Top your homemade Pumpkin Oat Pancakes with a healthy dollop of Greek Yogurt, sprinkle on some dried Cranberries, Pumpkin Seeds and Crushed Walnuts. As well as a drizzle of some decadent Maple or Date syrup! *Ouuu so salivatingly-delicious*
Notes
1. Substitute any of the ingredients to your dietary preferences.
2. Pumpkin Spice Mix: Blend of ground spices Cinnamon, Nutmeg, Ginger and Clove. However, I used store-bought spice mix for this recipe.
3. Storage: Put in tupperware using parchment paper to seperate the pancakes. These can be stored in the Fridge for up to 1 week.
DID YOU TRY THIS RECIPE?
I would love to see your delicious creations by tagging @chikkatikka.diaries on TikTok, Instagram, and YouTube.
Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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