My husband and I love to make breakfast together on Saturday mornings. He is usually in charge of all things meat or egg related, while I take on the baked goods or pancakes/waffles. Last Saturday I had some leftover pumpkin in the fridge, just waiting to be made into something delicious. The result was these easy and fantastic pumpkin oatmeal pancakes. I know I can be dramatic about food, but these are seriously delicious! They are fluffy, full of fall spices, and healthy. They are lightly sweet from some applesauce and full of vitamin-rich pumpkin. I have been dreaming of making them again ever since.
When working with regular rolled oats, I like to add some buckwheat groats to the mix to help make the oats easier to digest. Buckwheat groats are high in phytase, which is a good enzyme that helps break down phytic acid in grains. Regular rolled oats have many wonderful health benefits, but also contain a large amount of hard-to-digest phytates and other anti-nutrients. I grind up oats in the blender to make oat flour (the pre-ground kind at the store is often rancid) and it is really easy to throw in some buckwheat groats along with them. They two are a match made in grain-heaven! However, if you don’t have buckwheat groats you can just make these with an additional 2 tablespoons of regular oats.
These might just be gracing our table again next weekend. I would take these over regular pancakes any day. They are that good!
- 1 cup gluten-free rolled oats
- 2 tablespoons raw buckwheat groats (or just sub an additional 2 tablespoons of oats)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves or allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup pumpkin puree
- 1/3 cup unsweetened applesauce
- 1/3 cup milk of choice
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- Process the oats and buckwheat groats in a high speed blender until finely ground, about 60 seconds. Add the spices, salt, and baking soda.
- In another bowl, whisk together the pumpkin, milk, coconut oil, maple syrup, vanilla, and eggs.
- Add the wet ingredients to the dry and stir until just combined. Do not overmix.
- Heat a non-stick pan or cast iron skillet over medium heat (or 350F for an electric griddle). Lightly oil or butter the surface.
- Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread into circles.Cook until bubbles form around the edges of the pancake. These pancakes take slightly longer to cook than regular panckes so just keep the heat on medium and give them some time. Flip and cook for another 2 minutes on the other side.
- Serve warm with maple syrup! Enjoy!
Recipe inspired by Cookie and Kate