Receta Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe
Weekend pancake battles are the norm at our house. After our long runs, my husband and I need to refill our protein and carb reserves and these whole wheat pancakes with pumpkin and gingerbread flavors, topped with fresh fruit and raw nuts, do the trick. However, we have to be quick to get our share, as our boys are often engaged in a heated battle of “who can eat the most pancakes”, spurred on by stories of the epic battles my husband used to have with his brother.
This is then often followed by a lecture about “eating just until you feel comfortably full” by me, and a multitude of “Yes, Mum”s, and just as many eye rolls when they think I’m not looking. I suppose if they’re going to have an eating contest, whole wheat pancakes are a better choice than hot dogs or gummy worms.
I boosted the “heart healthy” factor in these pancakes by quickly pureeing some oats in the food processor to form an oat flour of sorts. Don’t shy away from the step. It literally takes one extra minute, and any extra oat flour can be stored in the freezer for future batches of pancakes or scones. However, if you are feeling decidedly non-oaty, feel free to substitute an even portion of whole wheat flour for the oat flour.
The serving size for this recipe is 2 pancakes because these fluffy, spiced pancakes are filling. I make a larger batch because of the aforementioned battle. Alternatively, you can store the remaining batter in the fridge to use for a quick breakfast during the week. Or, of course, you could just half the recipe. It’s up to you.
My family has voted these as the best pancakes we’ve ever made. Perfect for epic battles, I’d say.
The recipe:
Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use (it freezes well).
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.
Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Other healthy weekend breakfast options:
- Cookin’ Canuck’s Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
- Cookin’ Canuck’s Whole Wheat Waffles with Blueberry Maple Syrup
- Kalyn’s Kitchen’s Chicken-Garlic Sausage, Kale & Mozzarella Egg Bake
- Fort Mill SC Living’s Cinnamon Apple Protein Pancakes
- Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 1 1/4 cups old-fashioned oats
- 1 cup whole wheat pastry flour (regular ww flour can be used)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 1/3 cup canned pumpkin (not pumpkin pie mix)
- 2 tbsp molasses
- 1 tbsp maple syrup
- 2 cups non-fat milk
- 1 tsp vanilla extract
- Fresh fruit, nuts and/or maple syrup (if desired)
Instructions
Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.
Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Notes
Pancakes only (does not include syrup, fruit or nuts): Calories 136 / Total Fat 2.0g / Saturated Fat 0.6g / Cholesterol 38mg / Sodium 421.2mg / Total Carbohydrates 24.8g / Fiber 3.5g / Sugars 7.2g / Protein 6.0g / WW (Old Points) 2 / WW (Points+) 3
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