When I bake with pumpkin, it usually happens that the recipe calls for most of the pumpkin that is in the can, but not all of it (such as in Pumpkin Cookies). The first time I figured what’s an extra 1/3 cup or so, and dumped the whole can in. Yah… That didn’t work out so well (think extra mushy lol)! So after that, I found other ways to use the small remaining amount – such as in a Pumpkin Spice Smoothie or Pumpkin Spice Latte… Or now, these delish pumpkin pancakes!
Makes 1 serving (3 pancakes)
- 1/3 cup pumpkin puree
- 1 egg, beaten (or 1 Tbsp chia mixed with 3 Tbsp almond milk and sit to gel)
- 1 Tbsp chia seeds
- 1 Tbsp hemp hearts
- 1 Tbsp maple syrup
- dash each of vanilla extract, ground cinnamon spice, ground ginger spice, baking powder and salt
- ½ cup oat flour (ground rolled oats)
- 1-2 Tbsp unsweetened almond milk, or more, if needed
- Heat a large skillet over med heat, with coconut oil or grasfed butter.
- In a medium bowl, whisk together the pumpkin puree, egg (or chia/milk mix), chia seeds, hemp hearts, and dash each of vanilla, cinnamon, ginger, baking powder and salt.
- Fold in the ground rolled oats. If the batter seems quite thick (not pourable into pancakes), add a touch of almond milk to thin the mixture slightly.
- Pour about ¼ cup of the mixture per pancake onto the heated greased skillet and cook for 2-3 minutes. Flip and cook 1-2 minutes longer.
- Serve with maple syrup and/or hemp hearts and/or berries.
To deliciously healthy food and stronger faster running… Cheers,