Food Adventures: Pumpkin Oatmeal Pancakes

Which taste much better than they sound.

I make these about once a week, as a treat for myself and probably for Michael, although it’s hard to tell if his glee over these pancakes is more intense than his glee over regular cooked oatmeal. The distinction is a fine one.


The beauty of this is that you can prepare everything the night before, in two separate bowls, and come morning all you need to do is to slump into the kitchen to mix up the batter in ten seconds flat while quietly congratulating yourself on your organization skills and how well you are running your household at 6.30am this Monday morning.

Pumpkin Oatmeal Pancakes

Dry stuff, mixed together into one bowl:
1/2 cup oatmeal flour (I process rolled oats for as long as I have patience for, which results in a mix of half fine flour and half little nubbly bits)
1/2 cup plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp brown sugar
1/8 tsp salt

Wet stuff, mixed together into another bowl:
3/4 cup milk
2 tsp cider vinegar (or any other mild vinegar)
1 large egg
1/4 cup pumpkin puree (I am pretty sure you could get away with any other fruit puree here)

Leave the wet stuff in the fridge, and then go to bed.

In the morning, mix the wet stuff into the dry stuff swiftly, without overbeating. I like to use a whisk here rather than a spoon. If there are small lumps in the batter you are all good. Leave the batter to rest on the counter for about half an hour while you change a diaper, wrestle a small person for the TV remote, watch said small person dance to the credits of Peppa Pig (that’s the only part of the show that he likes) and possibly even get yourself washed up if you’re reeeeaaally skillful. Then dance your way back into the kitchen and leisurely fry up your fluffy, delicious, healthy pancakes while occasionally (continually) barking “No kitchen! Kitchen not for Michael!”

It’s probably a good idea to cook these pancakes on a medium-low heat. I find that the oatmeal needs a little more time to cook, and you don’t want to burn the bottoms.

Et voila. Breakfast is served.





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