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Pumpkin and oatmeal pancakes

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

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
  • 1 ½ tsp all spice or gingerbread spice mixture

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. When the edges are brown and the surface is no longer runny , flip them over and cook for another 30 seconds or so.
  5. Transfer them onto a plate. Repeat the procedure until you've used up all of the batter.
  6. Serve the pancakes with maple syrup drizzled over them.