Roasted Pumpkin Oatmeal Pancakes Recipes

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PUMPKIN OATMEAL



Pumpkin Oatmeal image

A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)

Provided by JULOYES

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 8m

Yield 2

Number Of Ingredients 5

1 cup quick-cooking rolled oats
¾ cup milk, or as needed
½ cup canned pumpkin puree
¼ teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar

Steps:

  • Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 38.7 g, Cholesterol 7.3 mg, Fat 4.7 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 42.7 mg, Sugar 6.8 g

PUMPKIN AND OAT PANCAKES



Pumpkin and Oat Pancakes image

For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.-Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoons toasted wheat germ
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch ground cinnamon
1-2/3 cups 2% milk
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
2 tablespoons canola oil
Optional: semisweet chocolate chips, raisins, sugared cranberries, pumpkin seeds, whipped cream, butter, maple syrup, or additional ground cinnamon

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 CORNMEAL PANCAKES



Pumpkin Cornmeal Pancakes image

These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.

Provided by Barefoot Lurch

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 5

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 cup cornmeal
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ¼ cups milk, or more as needed
1 cup canned pumpkin
2 eggs, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons oil, divided, or as needed

Steps:

  • Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
  • Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 498.9 calories, Carbohydrate 80.1 g, Cholesterol 79.3 mg, Fat 15.1 g, Fiber 3.7 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 705.4 mg, Sugar 26.6 g

OATMEAL PANCAKES WITH MAPLE-GLAZED ROASTED APPLES



Oatmeal Pancakes with Maple-Glazed Roasted Apples image

Provided by Bobby Flay

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup, plus more for serving, optional
3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices
1 1/2 cups rolled oats
1 cup buttermilk
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 eggs
1 1/2 cups milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Canola oil or melted butter

Steps:

  • For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
  • For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
  • Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
  • Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
  • Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.

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