Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe
These delicious and nutritious pumpkin oat pancakes are a delightful way to start your day with a cozy fall-inspired breakfast. Ground oats, whole wheat flour, and a blend of warm spices come together to create hearty and flavorful pancakes. Topped with fresh fruit, nuts, and a drizzle of maple syrup, these pancakes are sure to become a new favorite for breakfast or brunch.
— Constant Cookbook
Ingredients
- 1 1/4 cups old-fashioned oats
- 1 cup whole wheat pastry flour (regular ww flour can be used)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 1/3 cup canned pumpkin (not pumpkin pie mix)
- 2 tbsp molasses
- 1 tbsp maple syrup
- 2 cups non-fat milk
- 1 tsp vanilla extract
- Fresh fruit, nuts and/or maple syrup (if desired)
Instructions
- Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
- To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
- In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla. Pour the egg mixture into the flour mixture and stir to combine.
- Heat a frying pan over medium heat or heat a griddle to 375 degrees F.
- Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
- Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Cook Time
25M
Prep Time
PT5M
Yield
Makes approximately 20 pancakes
Nutrition
- Serving Size: 2 Pancakes
- Calories: 136.2 kcal
- Carbohydrate Content: 24.9 g
- Protein Content: 6 g
- Fat Content: 2 g
- Saturated Fat Content: 0.5 g
- Cholesterol Content: 38.2 mg
- Sodium Content: 416.5 mg
- Fiber Content: 3.5 g
- Sugar Content: 8.1 g
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