Brunch Series – Pumpkin Oatmeal Pancakes

These are so delicious and easy, I’d be crazy NOT to post them. I have quite the affinity for fall food. Squash, and dark greens, apples and blood oranges. If I had to choose one season to always eat in, Nay, live in, I would choose fall.  That is why my husband I and I chose to get married in the fall – because we love it so much. I feel a special kind of happiness when a chill hits the air and the trees start to turn, and these pancakes are the perfect companion for a brisk autumn Sunday.

Even though you have to process your oats to make these pancakes, it is a small effort that makes it totally worth it. These pancakes are surprisingly fluffy and delicious. My husband, especially loved their sweet, creamy pumpkin flavor, coupled with the airy texture. With just a little bit of butter and a light drizzle of maple syrup, they are all the things I love about fall bundled into a delicious little concoction.  I highly recommend.

Adapted from Running to the Kitchen

1 1/3 cups of quick oats

2 eggs

1/2 cup pumpkin puree

1 cup of almond milk (although, I’m sure cow’s milk would work as well)

1/2 tsp baking powder

1 tsp pumpkin pie spice

1/4 tsp mace (optional)

2 Tablespoons brown sugar

pinch of salt

Heat a large griddle or pan.  In a food processor, grind oats into a fine meal, nearly flour consistency.  Add all ingredients into a large bowl and whisk to combine.  Grease griddle and pour mixture into small circles.  Cook until edges begin to bubble, then flip.  Cook the other side completely.  Enjoy warm.

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