Besides being way tasty (that is the technical term, I believe?) and the perfect vehicle for maple syrup, they haven't any gluten, and soaking the oats overnight seems to diminish any negative gastrointestinal effects. Enjoyable all around.
(Do you like how I used the word gastrointestinal in a discussion of breakfast? I promise the rest of the post will be far more appetizing.)
Anyway, last week I opened a can of pumpkin to try it in a smoothie-- pretty good by the way-- and then had most of the can left. Hmm. Solution: pumpkin pancakes!
Oatmeal Pumpkin Pancakes
2 cups rolled oats
1 cup plain Greek yogurt*
1 1/2 cups whole milk, divided
1 cup pureed pumpkin
2 eggs, beaten with fork
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1) Stir together oats, Greek yogurt, and 1/2 cup milk in medium bowl. Cover with towel and leave on the counter overnight.
2) In the morning, preheat an electric griddle to low-medium heat (mine does well on 325). These pancakes are denser and so take a little longer to cook than those made with wheat flour; if the heat is too high you will burn the outside before cooking the inside!
3) Whisk pumpkin, eggs, and remaining milk into rolled oat mixture.
4) In separate small bowl, stir together remaining ingredients. Fold into wet mixture.
5) Measure pancake batter out in 1/4 cupfuls onto preheated griddle. Flip when edges are just set and tiny bubbles have begun to pop. When centers of flipped pancakes are no longer "doughy" (this might require test-tasting, poor you) remove to plate and keep warm. Serve with butter, maple syrup, and warm applesauce.
*If you do not have Greek yogurt, use 1 cup of regular plain yogurt (not quite as thick as Greek). Just don't add all the milk right away in step 3; start with 2/3 cup and increase if needed.
Post shared on Simple Lives Thursday.
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