Pumpkin And Oat Pancakes Recipes
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.
Nutrition Facts : Calories 274 calories, Fat 10g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 435mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
ROASTED PUMPKIN OATMEAL PANCAKES
Provided by Food Network
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 17
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 OATMEAL-FLAX PANCAKES
These are hearty-yet-fluffy, melt-in-your-mouth pancakes. They are perfect for cool, fall morning, and hearty enough for downright cold winter days. Eat 'em for breakfast, or dinner. Enjoy!
Provided by RichFoods
Categories Breakfast
Time 45m
Yield 24 pancakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine dry ingredients only.
- In a medium mixing bowl, combine wet ingredients, mix thoroughly.
- Pour wet ingredients into dry ingredients. Stir until just combined; don't overmix.
- Set aside.
- Heat griddle to 350 degrees, or heat frying pan on stovetop.
- Ladle pancakes onto griddle or fry pan.
- Cook approximately 3 minutes on first side, then flip; cook approximately 2 minutes on second side.
Nutrition Facts : Calories 303.7, Fat 7.7, SaturatedFat 2.8, Cholesterol 13.8, Sodium 794.6, Carbohydrate 49, Fiber 6.9, Sugar 8.4, Protein 13.5
OAT PANCAKES
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. -Linda Hicks, Pinconning, Michigan
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 241 calories, Fat 12g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 581mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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- In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
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