Recipe: Pumpkin Oat Pancakes

PUMPKIN OAT PANCAKES

WET INGREDIENTS:
1/2 cup quick or regular oats, uncooked
1 cup buttermilk
1 egg white
1 whole egg
1 tbsp oil
1/2 cup pumpkin puree
1/3 cup milk

DRY INGREDIENTS:
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 tbsp wheat germ
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon

Combine the oats and buttermilk in a large bowl. Let stand for at least 15 minutes to soften, then stir in the remaining wet ingredients.

Combine all the dry ingredients in a small bowl. Stir into the wet ingredients. Mix until the batter is fairly smooth. Add more milk if the batter is too thick.

For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.

Makes 4 servings
Source: Joel Ehrlich