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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 126.6
  • Total Fat: 4.3 g
  • Cholesterol: 37.0 mg
  • Sodium: 470.3 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.0 g

View full nutritional breakdown of PUMPKIN OATMEAL PANCAKES calories by ingredient
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PUMPKIN OATMEAL PANCAKES

Submitted by: DANDELIONWINE_O

Introduction

Yields very hearty, healthy pancakes. This recipe should be put in the Breakfast Category, but was not available on the pull down menu.
This recipe is very allergy friendly as long as you are not allergic to Oats.
Yields very hearty, healthy pancakes. This recipe should be put in the Breakfast Category, but was not available on the pull down menu.
This recipe is very allergy friendly as long as you are not allergic to Oats.

Number of Servings: 10

Ingredients

    1 1/2 cups Oats (uncooked)
    1 cup Oat Flour
    1 1/4 tsp. baking powder
    3/4 tsp baking soda
    2 heaping TBS. Brown Sugar
    1 tsp Cinnamon
    12 tsp Nutmeg
    14 tsp Cloves
    1/2 tsp Sea Salt

    1/2 cup Almond Milk
    1/3 cup Almond Oil
    2 eggs (beaten)
    1 cup mashed pumpkin pulp (canned plain pumpkin is fine)

    2TBS Additional Almond Oil for frying
    (Pastry or clean paint brush for brushing Oil on pan)
    Optional: 1/2 cup chopped nutz

Directions

Heat a large non-stick frying pan on medium low.

Measure and mix all dry ingredients together. Mix until very well distributed.

In a seperate bowl, beat egg, add Almond Milk, Almond Oil, and Pumpkin pulp Mix til well blended.

Add Liquid mixture to dry ingredients, mix until blended.

Add Optional nutz at this point if using.

Brush frying pan with a small amount of Almond oil, than spread 1/4 - 1/3 cup of batter into pan.
This pancake does not spread out like a traditional pancake, so do your best to spread it out into shape. After 1 minute, flip and flatten with spatula - this will finish the job making it into a good pancake shape. Continue cooking til bottom is bown, flip and finish cooking the top.

Serving Size: approx 1/4 - 1/3 cup batter yields 10 hearty pancakes

Number of Servings: 10

Recipe submitted by SparkPeople user DANDELIONWINE_O.






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