2013 seems to be the year of "pumpkin spice". Everything from coffee to Hershey's kisses, so I figured I would play this game too. Why not....everything in fall is better with pumpkin, right? Like pumpkin brownies, can't go wrong with pumpkin. Tis' the season!
I have made pumpkin pancakes previously, with caramelized bananas, but this time I added oatmeal to make them a bit heartier, and for an added bonus I added some chocolate chips. This is basically my guarantee that Z will eat her breakfast. And who am I kidding, I like the chocolate too. They really taste more like a big cookies, but a bit healthier. They are also just as tasty sans chocolate chips.
Pumpkin Spice Oatmeal Pancakes
1 cup gluten-free oats
1 1/2 cup buttermilk
1/3 cup cooked pumpkin (canned or fresh)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons vegetable oil (I use grapeseed oil)
1 tablespoon sugar
1 cup + 1 tablespoon gluten-free baking mix/all-purpose flour, (I use Pamela's Baking & Pancake Mix)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup semi-sweet chocolate chips (optional)
butter or coconut oil for the griddle
Combine the oats with the following 4 ingredients in a large mixing bowl, and let sit for an hour or overnight;
After sitting, whisk in the eggs, oil and sugar;
Add the flour, baking powder, and baking soda, mix until combined;
Stir in the chocolate chips if using.
Heat a lightly oiled griddle or frying pan over medium high heat. Ladle the batter onto the griddle using approximately 1/4 cup for each pancake. Lightly brown on both sides and serve warm.
You can keep the pancakes in the oven set at 150' while finishing the batch, or serve/eat as you cook.
I like to serve with a dollop of Greek yogurt and a sprinkling of cinnamon, and a side of fruit.
Now, you will be ready to take on the day!