Pumpkin Oatmeal Pancake
Tried a new concoction this morning (well, sort of new): an oatmeal pumpkin pancake. It was much more “pancake like” than my normal ones……and softer. Yum!!!
Batter:
- 1/4 cup oats
- 1/4 cup egg whites
- 1/4 cup pumpkin
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
Mix all ingredients together. Pour onto a hot skillet. Treat like a normal pancake. Eat!
Note: You could also make this with 1/3 or 1/2 cup portions.
~ 130 calories for 1/4 cup measurements, not including toppings.
{ 26 comments… read them below or add one }
Hi Kath! I’ve been hooked on your banana oatmeal pancake for a few months since I started reading the blog but this morning I was out of bananas.
I decided to try it with pumpkin because I remember seeing this recipe, but I wasn’t too sure if I would like it because I’m really a banana girl. I’m so glad I did though! It was excellent. I couldn’t really taste the pumpkin, it just had a nice texture and seemed a lot bigger too. Thanks!!
Brooke,
I agree it has a smoother texture. Glad you liked it!
Kath
Hey Kathy,
I just discovered your blog and love it! I am trying to lose weight eating whole foods so this is a good site to find. So many others eat tons of 100 cal pacs and other crap.
I make oatmeal pancakes too. I use 1/3 c. each: oatbran, cottage cheese and egg beaters/whites plus cinnamon, vanilla and baking powder.
Love it!
Monica,
So glad you like the blog!! I haven’t made the pancakes with oatbran yet, but sounds like a fun experiment! Thanks for the idea.
Kath
Kath, just curious – have you ever made these the night before and refrigerated them? Did they heat up well? I know you used to freeze them, but I wonder if they would still taste ok if chilled then micro’d or toasted.
BethT,
I imagine so, but I would put them in the oven or a toaster because the microwave makes them kind of mushy. When I freeze them, I heat in microwave for 10 seconds or so and then toast in my toaster to get it sort of crispy.
HTH!
Kath
This is my new favorite POWER food! Ate a small one pre workout today and felt like I could go forever! I also switched from rolled oats to your original suggestion of quick – when you used quick oats, did you find that they “dissolved” more? Made them much more pancakey, in my opinion.
Beth,
Glad to hear you liked it!! Yes, I think the quick oats did make it more pancakey because they were a smaller grain, but we stopped buying them so I stopped using them! I like them both ways
Kath
Hi Kath,
I made these pancakes this morning and they were delicious, but I couldn’t get the batter to stick together on the skillet, it kept breaking apart when I tried to flip the pancake. What I ended up with was a delicious plate of “pancakelets.” Does anyone have any suggestions?
Thanks!
Emma ,
You were trying to flip too soon!! Keep your pan on medium heat and let it sit there a looong time. When you can shake your pan and the pancake moves around in it, the bottom is done. Good luck!
Kath
Hey Kath,
Do you think I could subsitute whole egg for the egg whites? Would one whole egg equal 1/4 cup egg whites?
Thanks
lara ,
Definitely! I’ve done that before, and have friends who do. You can use just the white or the whole egg with yolk.
K
Ooh, Kath, this sounds delicious! I made a vegan version of your oatmeal pancake yesterday morning and loved it! All I did was replace the egg with 1 tablespoon ground flax, 2 tablespoons soymilk, and 1 tablespoon water. I think I want to try this pumpkin version tomorrow morning without the egg — I’m going to see how pumpkin alone acts as a binder (instead of a flax “egg”) and I’ll let you know how it goes!
Okay, I tried something this morning… I’m going to work on it again and then hopefully have a wee little recipe.
I love pumpkin pancakes but I make mine simply with egg whites & pumpkin & cinnamon! That’s it!
Oh and I sprinkle Stevia on top!
I’ve been throwing in a handful of blueberries on top once it is on the skillet. Yum.
Am I to assume when you say 1/4C pumpkin, you’re referring to pumpkin mash? Might just try this for dessert tonight.
We love these pancakes! Today I am trying them using chia seeds (1 Tbsp seeds :1/4 h2o) instead of flaxseed, because I am running out of flax. Can’t wait!
VERY good!! very soft…and just yum!
Hi Kath,
How do you measure pumpkin in a cup? Do you grate it?
Denise
Denise,
I use canned pumpkin and eyeball it.
Kath
Thanks. I’ve never seen that in the UK, so I’ll try steaming/ mashing some first.
Thanks for the idea Kath. I normally use cottage cheese in my oatmeal pancakes but these are great for fall and winter. I usually add walnuts to the mixture after blending for some crunch.
This morning I borrowed from your spinach oatmeal idea and blended a handful of spinach into the mixture before cooking and it turned out great. Looks kind of cool too.
-Rich
Hi Kath,
Wow, what great pancakes. I made these for my girlfriend the other morning to much fanfare. I upped the recipe to 1/3 cup pumpkin proportions and used a whole egg instead of egg whites – they turned out great. Thanks for the recipe!
just made these pancakes, OMG so good! without a doubt my new favorite breakfast. thanks so much for posting the recipe! i topped mine with 1/4 c greek yogurt mixed with 1 tbsp rapsberry preserves…divine. i’m going to follow the lead of some of the bloggers above me and freeze a bunch to reheat individually in a hurry
How long will oatmeal pancakes keep in the freezer? These are so good but a bit of a hassle to make in small batches! Anyone knows?