Pumpkin & Oatmeal Pancakes

Delicious and loaded with healthy ingredients with tips on how to cook a pumpkin and make homemade Pumpkin Puree.

**Stack them up – serve with your favorite toppings**

These Pumpkin Pancakes are delicious on their own ~
I love topping with Yogurt, Granola, Caramelized Apple Slices
and drizzle with Pure Maple Syrup.

**See my method: How to cut and cook a pumpkin and whirl it into a puree**

To make the most luscious homemade Pumpkin Puree ~ Cut a cooking pumpkin into 4 large wedges; save the seeds if you like to roast in the oven. Place the wedges in a baking pan to fit with 1 inch of water, and cover tightly with foil. Cook at 375 degrees for about 45 minutes until the pumpkin meat is tender.
Cool slightly, cut away the skin and whirl the warm flesh in a food processor.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy!

Look for “sugar pumpkin” also called “pie pumpkins”, “kabocha squash”; (Japanese pumpkin) they are the best for puree.
Sure, canned pumpkin puree is convenient – yet fresh puree had a thick, velvety texture and a bright flavor.

Uses for Pumpkin Puree:

Pumpkin pie
Pumpkin muffins
Pumpkin cookies
Pumpkin brownies or blondies
Pumpkin mousse
Pumpkin filling for cakes
Pumpkin cheesecake
Pumpkin spice bars
Pumpkin spiced latte
Pumpkin cornbread
Pumpkin alfredo sauce
Pumpkin quiche
A base for a creamy soup (loving with coconut milk with Thai spices)

**An easy batter which is stirred together in minutes. Make the Pumpkin Puree ahead of time for a speedy recipe. Use 1/3 cup of batter for uniform sized pancakes.**

**I love adding fruit to my pancakes! Here is an easy way to**
**caramelize apple slices – broil them**

These Pumpkin Pancakes are fluffy and filled with warm spices.
I’m adding healthy oats – and they replace some flour in typical recipes.
Easy to make vegan as you can choose your type of milk and egg replacement.

Main Ingredients are: Pumpkin Puree (see my recipe to easily make your own!), Eggs, Vanilla, Buttermilk, Oats, Flour, Coconut Palm Sugar and Pumpkin Pie Spice.

Make the whole batch – 12, 5″ pancakes; freeze the one’s you want to save for another time. Or – freeze the batter, defrost and cook the pancakes.

Your toppings are up to you!
I do not add butter on top, yet my favorite combination is:
A dollop of yogurt (sweetened with a bit of honey), caramelized apples, granola and pure maple syrup drizzled over all.

The pancakes are not too sweet, so bring on the maple syrup!

Enjoy the flavors of Fall!
Karen

Also try:
Pumpkin Scones with Pecans, Cranberries and Coconut

You’ll love this granola!
Karen’s Homemade Weekday Granola

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