Skip the bread and start your day with these delicious Pumpkin Oatmeal Pancakes. Packed with the rich flavor of kabocha pumpkin and a hint of cinnamon, these pancakes are both nutritious and satisfying. They’re easy to make and perfect for a cozy, hearty breakfast.
Ingredients:
1/4 kabocha pumpkin
1 cinnamon stick
2 eggs
1/2 cup of oats (240ml cup)
1/2 cup of milk
1/2 cup of the cooking water
1 teaspoon of baking powder
1 tablespoon of vanilla essence
1 pinch of salt 1/2 teaspoon of unsalted butter
honey to taste
Instructions:
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you’ll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter.
