Oat and Pumpkin Pancakes

2.2 Fats | 15 carbs | 3.5 Protein

makes: 12 servings (12 pretty large pancakes) 

Time: 30 minutes

KITCHEN TOOLS

  • Pan 
  • Short Turner or spatula
  • Spray oil
  • Bowl for mixing
  • May need blender

INGREDIENTS

  • Oat flour or ground oatmeal, 224 grams 
  • Organic pumpkin puree,  250 grams
  • Eggs, 2 medium
  • Baking soda, 1 teaspoon
  • Cinnamon, 1 teaspoon
  • Hot water, 500 mL 

DIRECTIONS

  1. Mix oat flour, cinnamon and baking soda in a bowl. If you don’t have oat flour; put oatmeal into a blender and blend it up. 
  2. Add hot water & mix.
  3. Add pumpkin puree and let sit for 15 minutes. 
  4. Mix the eggs, add a pinch of salt. 
  5. Add eggs to the mix.
  6. Might need to add water to get it to batter consistency.
  7. Heat up skillet, spray some spray oil, start making pancakes!
  8. Flip once the top of the pancakes star to bubble. 
  9. Note: I made 12 pancakes with the batter, if yours are bigger and you make less of them then don’t forget to adjust the macros! 
BreakfastCoach Zoatmeal, pumpkin, gluten freeComment