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.