- 1 cup rolled oats
- 1 cup milk
- 1/2 cup canned pumpkin
- 1/2 cup whole wheat flour
- 2 tbs. packed brown sugar
- 1/2 tsp. cinnamon
- dash of salt
Combine all the ingredients and let sit for about 5 minutes while you warm up the pan on medium/low heat. Use a nonstick cooking spray to coat the pan. Add a couple of tablespoons of the pancake mix to the pan and smash it down with the back of your spoon. Cook (med/low heat) for about 4-5 minutes on each side. Golden, oaty deliciousness!
Topping options: peanut butter, yogurt, nuts, granola, blueberries, raspeberries, strawberries. My choice was maple almond butter and plain yogurt – so good.
Just made these today. ‘Twas delicious. Perhaps one suggestion: baking soda might make them lighter. Maybe I’ll add that the next time I use this amazing recipe!
I made this today but my pancake fell apart. Is this recipe missing an egg? There’s no binding agent. Or maybe I just suck at making pancakes.
Delicious!
in most vegan baking, you can substitute lots of things for eggs to act as binding agents. bananas, ‘flax eggs’, and here i believe it’s the pumpkin.