Maple Pumpkin Oat Pancakes

First off: I've been so behind on posting recipes, so I'm sorry to anyone who likes getting them! Health issues and then pregnancy interrupted my plans pretty soon after I started, and now I'm back for another semester of grad school before baby comes.

But Autumn is for baking, and that starts in September for me, regardless of the weather (looking at you, 108º temps!). Also. we've remastered how we meal plan and I'm so excited to share some of my tips and tricks and our new favorite recipes with you!

I now make large batches of breakfast foods that are at least moderately healthy, and easy to pair with eggs or fresh fruit for quick school breakfasts. It's made a big difference in how our mornings go! I make enough for 3-5 days at a time, so I cook or bake 1-2x a week. That makes this a perfect recipe!

So, onto these pancakes!

I don't have amazing pics (my hubby takes them 95% of the time) but I can tell you they have AMAZING taste! I took our favorite Banana-Oat pancake recipe and converted it to a pumpkin recipe, with different flavors to complement the pumpkin. They're DELICIOUS and nutritious! They have a hearty texture, a warm hearty & homey flavor, and they make you feel fueled and happy which is how we like our breakfasts!

They do take a little longer to cook than a regular pancake, because they're more dense. But they're so worth it!

You can print the recipe from google docs here!

Or read on for the recipe in this post...

Maple Pumpkin Oat Pancakes

Equipment needed:

• Blender

• Frying pan

• Spatula

Ingredients For a single batch:

• ⅓ heaping cup fresh pumpkin purée

• 2 eggs

• ½ cup milk of choice

• 1 tsp pure maple syrup

• 1 ½ cups old fashioned rolled oats

• 2 tsp baking powder

• ½ tsp pumpkin pie spice

• ¼ tsp salt

  
  

Ingredients for a large batch:

• 1 ⅓ - 1 ½ cups pumpkin purée

• 5 eggs

• 1 ¼  cup milk of choice

• 2 ½  tsp pure  maple syrup

• 3 ¾ cups old fashioned rolled oats

• 5 tsp baking powder

1 ¼  tsp pumpkin pie spice

• ½ + 1/8 tsp salt

Directions:

1. Add wet ingredients to the blender, then add dry ingredients

2. Blend until smooth. For best results, let sit for 5 minutes before cooking.

3. Cook in frying pan over medium to medium high heat. Pour in batter and cover with lid for 2-2.5 minutes, then flip and cover for 1-1.5 minutes.

   
   

   Serving suggestions:  a modest drizzle of fresh maple syrup + fresh whipped cream (our fav) or Nutella.

Baker's Notes:

• Homemade purée is amazing and makes such a difference compared to canned purée! It makes recipes more moist and light in my opinion, without totally robbing them of their density. It also just tastes more fresh and flavorful! I make it by steaming the pie pumpkin in my InstantPot and then blending the flesh. It can be sticky and a bit messy, but so worth it. ONLY use pie pumpkins though!!

• You can easily make your own pumpkin pie spice! I've used a few different recipes that vary slightly. One is to combine 3 Tbsp Cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp allspice, and 1 ½ tsp clove.

Enjoy!