Name: Pumpkin and oatmeal pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup pumpkin/squash purée; 2 eggs; ¼ cup oat milk; 1 tsp maple syrup or honey; 1 Tbsp freshly squeezed lemon juice; 2 Tbsp oil or melted margarine; 1 tsp vanilla essence; 1 cup oatmeal; ½ tsp baking powder; ½ tsp salt; 1½ tsp all spice or gingerbread spice mixture

Pumpkin and oatmeal pancakes

2 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

Do you ever wonder what to do with the carved pumpkin after Halloween? Well, don't get rid of the flesh - you can make some soup from it or you can just cook it in water and purée it. The purée can then be used for many recipes such as these pumpkin and oatmeal pancakes. You can also make them using leftover roasted pumpkin or any other sort of squash.

Ingredients

1 cup pumpkin/squash purée
2 eggs
¼ cup oat milk
1 tsp maple syrup or honey
1 Tbsp freshly squeezed lemon juice
2 Tbsp oil or melted margarine
1 tsp vanilla essence
1 cup oatmeal
½ tsp baking powder
½ tsp salt
1½ tsp all spice or gingerbread spice mixture

Instructions

In a mixing bowl, combine the eggs with the oat milk, then add the maple syrup (honey), lemon juice and oil. Finely mix in the pumpkin purée.
In another bowl, mix the oatmeal with the salt, spices and baking powder, then stir in the pumpkin mixture. Combine well until you get a thick, smooth batter.
Lightly oil a heavy based pan, then put it on a medium heat. When hot, add small ladlefuls of the batter, let them spread out to create 6-8 cm circle shapes.
When the edges are brown and the surface is no longer runny , flip them over and cook for another 30 seconds or so.
Transfer them onto a plate. Repeat the procedure until you've used up all of the batter.
Serve the pancakes with maple syrup drizzled over them.