Pumpkin Pancakes.
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There is still a little bit of fall left for this year and we are soaking up the fall goodness with all the pumpkin recipes. As promised – easy pumpkin pancakes. This recipe makes a bunch of small pumpkin pancakes with extra to freeze for easy breakfasts later (that is, if all the big people in the house don’t eat them first!). Enjoy!
Pumpkin Pancakes
Moist and subtle pumpkin pancakes perfect for fall (or anytime during the year)!
Servings: 28 (1/8 cup sized pancakes)
Equipment
- Blender
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1/4 cup pecans or walnuts
- 1/2 cup pumpkin puree
- 3/4 cup Old fashioned rolled oats
- 2 medium bananas
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Nonstick spray or butter
Instructions
- Place nuts into blender and blend until fine in consistency.
- Add all remaining ingredients to blend and puree until just smooth.
- Heat skillet or griddle on medium high.
- Grease pan and place pancake batter onto pan with enough space to safely flip. I like to make 1/8 cup panckes for little ones (I fill a 1/4 cup measuring cup halfway).
- Cook for approximately 3 minutes until underside is golden brown and they begin to bubble. Flip!
- Cook on second side for an additional 3-5 minutes until cooked through. (These pancakes will remain moist).
- Regrease pan between each batch and repeat until all batter is used.
- Place extra pancakes in airtight container in refrigerator for up to 4 days or in the freezer for up to 6 months. (Pro Tip:: Seperate grouping of panckaes in the freezer with parchemtn paper for easy thawing batches in the future)
Notes
If a nut allergy, omit nuts and use 1 cup of oats.
If pumpkin pie spice is not your favorite, substitute with cinnamon.
To make gluten free: Ensure that oats are labeled “Gluten Free”
To make vegan: Substitute eggs with flax eggs (1 Tablespoon ground flaxseed mixed with 2 Tablespoons water, let sit for 5 minutes per egg)
I like to make 1/8 cup sized pancakes for my toddler (I fill half of a 1/4 cup measuring cup). They are the perfect size for little hands to hold and are easier to thaw and store. For big people pancakes, I make them 1/4 cup in size.
I don’t like to the hassle of getting my large blender out and a personal smoothie style blender, such as a NutriBullet, works great for these (and so many other things around the kitchen).
Serve with chopped fruit (blueberries are Poppy’s favorite) and/or yogurt (with or without fruit puree). If looking for added sweetness, serve with pure 100% maple syrup or whipped cream.
Let’s talk soon,
Al