We tend to cook with what we have on hand most Sunday mornings (except when we make delicious Poached Eggs on Avocado Toast), so we used whole wheat flour, rolled oats, pumpkin puree, unsweetened apple sauce instead of oil, and chocolate chips to make....WHOLE WHEAT PUMPKIN CHOCOLATE CHIP OAT PANCAKES! (Yeah, it's a mouthful to say, but a delicious mouthful to eat!)
You may ask why we are still cooking with pumpkin in March and may sound like a good question to you, but I return with why should we limit our love of pumpkin to the fall? Yes, we cook a ton of pumpkin and squash recipes all fall and winter long like everyone else. We also used to love the pumpkin spice latte (I got one with way too much syrup and I could feel diabetes creeping into my veins, so I tossed it). We made this delicious pumpkin spice cake inside of an actual pumpkin:
The recipe was by Katie Lee on The Kitchen (another one of our faves) and is here:
Mini Pumpkin Cakes
We topped it with maple syrup and it was soooooooo delicious!
Alright, back to my actual recipe. Since we love cooking and we cook a lot of pumpkin-related items, we should have a bottle of pumpkin pie spice, right? NO! It is much more fun to make your own spice mix and then you can use the other spices in future recipes! Through the magic of Google and simple math (not so simple using Common Core math, but that would be an entirely new blog with a lot of anger from most people!), I found a more accurate ratio for my spices than my normal "dash of this, dash of that, did I add all the spices I needed to?"
Enough gibber-jabber, here is are some glorious pictures of my creation (Jeffy helped with the mixing and the eating for this recipe!):
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| The mixture looked like this - it is thicker than your average pancake! |
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| Four cooking at once! |
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| Jeffy performing a taste test. Approved! |
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| My food photography skills are still not improving.... |
Here is the recipe:
Whole Wheat Pumpkin Chocolate Chip Oat Pancakes
(Yields 12 pancakes)
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1 3/4 to 2 tsp pumpkin pie spice*
- 1/4 tsp salt
- 1/4 cup sugar
- 1/2 cup chocolate chips
- 2 eggs
- 1 cup (about 2/3 can) pumpkin puree
- 2 tbsp unsweetened apple sauce
- 1/2 to 3/4 cup milk (we used skim because that's what we had!)
* Recipe for 1 3/4 tsp Pumpkin Pie Spice:
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground all spice
- 1/8 tsp ground cloves
Directions:
1. In a large bowl, combine all dry ingredients (from flour through chocolate chips). Whisk together to ensure distribution of spices.
2. Add the wet ingredients to the dry ones. I added 1/2 cup of milk originally, but added a little more because it was just a little too thick. If you want to add more apple sauce for a little more fiber, you only need 1/2 cup of milk. Making pancakes is about creating a batter where it's slightly runny but these are not like regular pancakes because the addition of oatmeal and delicious pumpkin makes them a little thicker. Moral: Add 1/2 cup of milk, then add more to thin it if desired.
3. Mix to combine ingredients, but do not over mix (the batter gets too tough).
4. Heat a non-stick skillet over medium heat (or a griddle). When you splash a few drops of water onto the pan and they bubble, that's when you know it is ready.
5. Scoop equal portions (approximately 3 tablespoons) of mix using a spoon or ice cream scoop onto your heated surface. When pancake surface begins to show bubbles, flip them and cook for a minute or so more. Put your cooked pancakes on a plate and repeat with the rest of your mixture.
6. Enjoy!
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