Oatmeal pumpkin pancakes are the perfect autumn breakfast. Healthy and delicious, served them with probiotic whipping cream or cream cheese to balance the warm, spicy flavour of pumpkin pie.
A Jack’O’Lantern Pancake
While adults will enjoy of a stack of pumpkin pancakes served with melting butter, kids will enjoy making jack’o’lantern faces in their pancakes.
It’s really important to have your children help out in the kitchen. It’s the best way to teach them how to cook and enjoy healthy food.
- Kids of all ages can help with mixing the batter.
- Depending on their age and capability, have your kids help with scooping out the batter, making a face out of raisins and flipping pancakes.
- Older children only need a little adult supervision to safely make pancakes on their own.
To make jack’o’lantern pancakes, follow the regular recipe. Then, after scooping the batter onto the frying pan, use raisins to make a face. Cook the second side as usual, then serve face side up!
Here’s my five-year old proudly showing off her pancake.
Oatmeal Pumpkin Pancakes
These pumpkin pie inspired pancakes are a fun way to celebrate fall. Made with with pumpkin puree, wholegrain oat flour and just the right amount of spices, they are healthy and delicious.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 15 pancakes 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Healthy
Ingredients
Preferement
- 2 cups oat flour (see notes)
- 1 1/2 cups of buttermilk
Remaining Ingredients
- 1/4 cup melted butter
- 2 egg
- 1 cup pumpkin puree
- 2 tsp vanilla
- 3 tbsp date sugar (optional)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/4 tsp ground nutmeg
- ½ tsp salt
Instructions
- Mix the flour and buttermilk together in a large bowl. Allow it to soak and ferment on the counter for up to 12 hours. This step is not necessary, however, it will improve the texture of the pancakes.
- Mix the butter, eggs and pumpkin puree together. Stir so that everything is well mixed.
- Add the soaked oat flour to the wet ingredients and stir to combine.
- Then add in the vanilla, date sugar, baking soda and spices.
- Preheat your frying pan on medium. If you are not using a non-stick frying pan, then add a little butter to the pan before you cook your pancakes.
- Scoop about 1/3 cup of batter onto the frying pan.
- Flip the pancake when the centre is bubbly and the sides have started to dry out (after about 2 minutes).
- Cook the second side for another 2 minutes.
- Serve immediately or keep warm in the oven.
Notes
- While cultured buttermilk is traditional for baking, milk kefir and yogurt will also work in this recipe.
- I usually use date sugar for all my baking. It adds a caramelly sweetness and is full of fiber and vitamins. However, if you have a sweet tooth, then replace the date sugar with 3 tbsp of brown sugar instead.
Keywords: fall, Halloween, Thanksgiving, pumpkin pie, gluten free, jack-o'-lantern, kid-friendly
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