Ingredients

The following ingredients have 10 Servings
  • 1 1/4 cups old fashioned oats
  • 1 cup whole wheat pastry flour (regular ww flour can be used)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons molasses
  • 1 tablespoon pure maple syrup
  • 2 cups non-fat milk
  • 1 teaspoon vanilla extract
  • fresh fruit, nuts, and/or maple syrup (if desired)

Instruction

  • 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 ¼ 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.