Healthy Active Living with St. Joseph Healthcare

It’s Pumpkin Season..Try this Recipe for Healthy Pumpkin Oat Pancakes!

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pumpkin-oat-pancakes-recipe

INGREDIENTS
  • 1 cup pumpkin puree
  • ¼ cup milk of choice
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
INSTRUCTIONS
  1. In a small mixing bowl, stir together the pumpkin puree, milk,  butter, lemon juice and maple syrup (or honey). Beat in the eggs.
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
  4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees. Lightly oil the surface of your pan with butter or cooking spray.
  5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  7. Serve the pancakes immediately or keep warm in a 200 degree oven.

TO MAKE OAT FLOUR: Pour one cup of old-fashioned oats (do not use quick cooking oats!) into a food processor and process until it is ground well.

SOURCE: cookieandkate.com

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