Pumpkin Oatmeal Pancakes with Blueberry Compote
2 cup organic old fashioned oats (gluten free if desired)
2 teaspoons cinnamon
1 teaspoon powdered ginger (optional)
Pinch of salt
1 tablespoon honey or Stevia to taste (see note)
1 ½ teaspoons baking powder
1 ¾ cups organic pumpkin puree (or 1 can)
2 large pasture raised eggs or 2 flax eggs*
1/2 cup organic nut milk or dairy milk of your choice
2 Tablespoons coconut oil
1 teaspoon vanilla
Makes 4 servings
Pre-heat oven to 200. Heat a large sauté pan or griddle to medium-low
Place the first 5 ingredients into a blender and grind into a coarse sand so that you can still see some texture to the oats. Transfer to a large bowl.
In a separate bowl mix the pumpkin with the coconut oil and add the eggs, milk and vanilla and mix well. Add the wet ingredients to the dry with a rubber spatula and fold in gently until combined.
Heat a wide sauté pan or griddle on medium heat and coat lightly with coconut oil and a paper towel. Using an ice cream scoop, place the batter about 2 inches apart; cooking about 4-5 at time. The batter is delicate so you do not want to make them too big, they will become hard to flip.
Flip when the pancakes are lightly brown on one side (about 2-3 minutes). After the pancakes have cooked on the other side transfer to a plate or cookie sheet and keep warm in the oven while you cook the remaining batter. Be sure not to have the heat too high as the pancakes will burn from the natural sugar in the pumpkin.
Also nice with a small scoop of Greek yogurt and maple syrup!
Tips & Notes~
Stevia comes in concentrate and non concentrate forms as well as liquid, you will have to decide how much to use depending on the type that you have.
Treat these like a regular pancake and put blueberries or bananas on top before you flip them over.
*To make a “Flax Egg”: mix 1 tablespoon ground flax seed with 3 tablespoons of water and allow to sit for 5 minutes to thicken. This equals one egg and can be used in many baking applications.
4 cups blueberries (fresh or frozen, about 2 pint or 2 bags)
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup maple syrup or agave, or more if you want it sweeter
1 teaspoon vanilla or almond extract
Heat all ingredients in a saucepan over medium heat; stirring often, until thick enough to coat the back of a spoon (about 6 to 8 minutes). Transfer to a bowl.
Serve warm or room temperature on top of pancakes.
You can also make this compote with blackberries, raspberries, strawberries, peaches or mango.