It’s no secret that I love oatmeal. When I wanted a hot plate of pancakes for breakfast, but still wanted something relatively healthy and nutritious, I figured using oats as the base of pancakes rather than flour could be the solution to my problem.
They may not be pretty and they may not even taste like your typical pancakes. But you know what, they certainly did the trick!
Rolled oats add so much texture and chewiness, not to mention the extra thickness they add to these pancakes. Another reason why I love oats are because of the almost incomparable “staying power” in your belly. A little bit can go a long way and keep you full for hours without making you feel so full that you’re almost sick to your stomach.
…Like that feeling I had after downing three chocolate chip cookies in about ten minutes on Friday night. Yeah, that kind of staying power isn’t what I’m talking about.
Oatmeal Pumpkin Pancakes for One
Makes 2 small/medium pancakes
1/3 cup rolled oats
1 tablespoon + 1 teaspoon flour
1 teaspoon sugar
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup almond milk
2 tablespoons applesauce
1 tablespoon canned pumpkin
1. Preheat medium skillet over medium-low heat.
2. Meanwhile, combine oats, flour, sugar, baking powder, salt and cinnamon in a small bowl. Whisk well and set aside.
3. In a separate bowl, add milk, applesauce and pumpkin. Whisk until well combined. Add wet ingredients to dry ingredients and stir until just combined.
4. Pour batter by the quarter cup onto heated skillet. Cook about three minutes on each side, or until the outsides are golden brown. Remove from skillet, top with syrup and serve immediately.