I always skip right to the recipe when I’m looking for a recipe so I’m not going to give you some big story! The gist is they are delicious pumpkin oat pancakes that taste great just on their own!
I adapted the recipe from this original one by Ambitious Kitchen because frankly when I use a can in baking I want to use the whole can and not just 3/4 of a cup. So, I just adjusted the other ingredients to match my one 398 ml (rounded to 400mL) can of pumpkin puree.
I like to use Farmer’s Market Organic Pumpkin:
Ingredients:
1 can of Farmer’s Market Organic Pumpkin (400ml)
4 large eggs
1 1/3 cup of milk (dairy or plant-based)
4 tsp vanilla extract
2 tbsp maple syrup
3 cups rolled oats
4 tsp baking powder
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
I just throw everything in my Vitamix and blend, but it does need some stirring to get it all blended:
Instructions:
grease pan/grill (I use coconut oil) and cook on medium heat
Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges, then flip. (I don’t even see bubbles a lot of the time, I just test the integrity of the pancake with my spatula until it seems ready for a flip)
Makes 20-24 pancakes depending on the sizes you make
I will usually freeze my leftovers for an easy food to warm up and have ready.