Pumpkin Spice Oat Pancakes
These Pumpkin Spice Oat Pancakes make the ultimate autumnal breakfast. They are mildly spiced, super moist on the inside with a crisp crust on the outside. Plus, they are gluten-free.
Equipment
- Scales / measuring cups
- Small chopping board
- Frying pan
- Turner
- Large metal spoon or batter dispenser
Ingredients
- 180 g rolled oats see note 1
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- 2 ½ tablespoons white sugar
- 1 teaspoon ground cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ground ginger + pinch cloves OR 1 ½ teaspoon pumpkin pie spice
- Pinch of salt
- 165 g pumpkin puree
- 2 eggs
- 225 ml milk of choice
- Butter for greasing
Instructions
- Add the rolled oats to your food processor and whizz until finely ground (if you don’t have a food processor see note 1). Add the rest of the dry ingredients (at this point you can put the lid on and leave until the next morning if you want to prep ahead).
- Add in all the wet ingredients and blend until you have a smooth batter. Because the batter contains oats, there’s no need to leave it to thicken (leave it to stand for as short a time as possible so it doesn’t get too thick).
- Heat a non-stick frying pan on a large ring over a high heat for 2 minutes to get the pan nice and hot. Then turn heat to medium-low and grease the pan. Use a batter dispenser or a large serving spoon to add in your batter, 1 spoonful for small and 2 for large. You’ll get them all cooked quicker if you go for large. As the batter will be thick, gently roll the pan from side to side as soon as you add the batter to flatten it out a little. Cook for around 1 minute each side or until a brown crust (not black!) forms. You can keep the pancakes warm in the oven set to 70ºc if you aren't serving straight from the pan if you like.
Notes
Note 1: if you have oat flour you can use that instead, or if you don’t have a food processor or chopper. If you have a mini food chopper you can whizz up the oats in there, then transfer them to a large mixing bowl and add all the rest of the ingredients. Then beat together with an electric hand whisk.
STORAGE
The batter and pancakes will be no good to keep but you can store left over pumpkin puree in the fridge air tight container for 1 week.Baby & Toddler
Leave out the salt and reduce the sugar by half if you like, and then just add extra maple syrup to yours pancakes. Either serve a whole small pancake or slice it into strips for baby. Serve with fresh fruit and plain yogurt to dip in if you like. For toddlers, cut into bite-size pieces.
Nutrition
Calories: 282kcalCarbohydrates: 45gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 89mgSodium: 304mgPotassium: 368mgFiber: 6gSugar: 12gVitamin A: 6634IUVitamin C: 2mgCalcium: 183mgIron: 3mg
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