Fluffy healthy pumpkin oatmeal pancakes that will transform your breakfasts in the fall season. Made with pumpkin puree, oatmeal, spices, and maple syrup (or honey).
The recipe is simple to make and delicious.
The photo came out dark, but it was a cloudy and dark morning.
- 3/4 cup pumpkin puree
- 2 eggs
- 2/3 cup of milk (plain or vegetable)
- vanilla sugar
- 1 tablespoon of maple syrup / honey
- 1 1/2 cups of oatmeal, can be gluten-free
- 2 spoons of baking powder
- 1 teaspoon of cinnamon
- 1/3 teaspoon of ground anise
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of salt
- oil for frying
Place all ingredients except the oil in a blender. Mix at high speed until the dough is completely smooth.
Preheat the pan. Lightly brush it with olive or oil. Pour the dough portions on it (one pancake is one ladle of mine). In my frying pan there are 3 pancakes. Fry for 2-4 minutes until the pancakes are slightly puffed up and you can see a few bubbles at the edges.
Turn the pancakes over and fry until golden brown on the bottom. If they blush too quickly, lower the temperature so they don’t burn. The frying pan must not be too hot.
When you remove the pancakes, fry more.
It should last for 6-9 pancakes, depending on their size.
Serve with jam and colony syrup!