Prep 10 mins
Cook 10 mins
I was looking forward to trying some pumpkin pancakes the other night, but the only recipe I had was bookmarked on my browser, and the internet was down! So, I decided to just modify a regular pancake recipe to fit my needs. While the result wasn't exactly what I was going for, I thought that it did still work out pretty well. This recipe could still use some work, but I wanted to get it posted so I wouldn't lose it (haha!), and to get any suggestions people may have to improve these.
- 1⁄2 cup all-purpose flour
- 1⁄2 cup rolled oats
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 egg white, slightly beaten
- 2⁄3 cup pumpkin (I used the solid-pack canned stuff)
- 4 tablespoons applesauce
- 1 tablespoon canola oil
- 1⁄4 cup semi-sweet chocolate chips
- nutmeg, and
- clove, to taste
- Combine dry ingredients.
- Combine wet ingredients and add to dry mixture.
- If batter seems too thick, add 1 T water at a time until desire consistency (I only added 1 T).
- Spoon a couple spoonfuls of batter into hot pan over medium-low to medium heat. You will probably have to spread the batter, since it is rather thick and will not spread itself.
- Cook 1-2 minutes on each side.
- These are pretty tasty by themselves, though I did try putting a little cottage cheese on top (mainly for the protein), or a very thin layer of cream cheese.
Although these turned out to be almost a dessert pancake, I made them for breakfast & served them with both a thin topping of cream cheese & some peach sauce that I have! Maybe I'm just so easily satisfied, but I thought these were great as is! Will definitely make them again! [Made & reviewed for one of my adoptees in this Spring's PAC]