Roasted Pumpkin Oatmeal Pancakes Recipes

OATMEAL PANCAKES

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

PUMPKIN AND OAT PANCAKES

Steps:

• In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just moistened. , Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top as desired.

ROASTED PUMPKIN OATMEAL PANCAKES

Steps:

• For the Roasted Pumpkin Oatmeal Pancakes:
• Preheat oven to 400 degrees F.
• Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon. Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up. Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes. After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth.
• In a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm pure maple syrup and butter.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.