Pumpkin Oatmeal Pancakes

This recipe is based on one from the Biggest Loser website. Since I am limiting gluten and dairy, breakfast is probably the hardest meal of the day since eggs get boring after awhile. I have had to get creative, and although I am not the hugest fan of pancakes, I love these ones! I made some changes to the Biggest Loser ones because I don't really have a good reason to leave the yolk of the egg out and the thought of putting cottage cheese in pancakes makes my stomach turn. These pancakes are awesome. They are filling and satisfying, yet do not leave you with the "blown up" feeling you have after eating a stack of flapjacks. They were topped with Trader Joe's Honey Apple Butter and served with turkey sausage and a big mug of coffee. Yum!

The first time I made these, I used my immersion blender and it did not do the greatest job on grinding the rolled oats. I ran the mixture through my food process until it was smooth and it really made a difference. Also, the batter can sit in your fridge, but it tends to thicken up a lot of if you do that, add another egg.

Ingredients
4 eggs
1 cup rolled oats*
1 cup pumpkin
1 tsp of vanilla
2 tsp of sugar
1 tsp of cinnamon
Optional: 1 tsp each of ground ginger, nutmeg, or allspice)
splash of EVOO

1) Combine all ingredients in food process or a blender. Blend until smooth.
2) Heat a splash of EVOO on a griddle or large non-stick pan (I usually put a bit on a paper towel and just coat the pan).
3) Scoop about 1/4 cup of the batter in the pan. These pancakes do not bubble like normal pancakes, but you will know they are ready because little holes start to form. Flip and cook the other side.
4) Serve with whatever topping you like: any sort of nut butter, the apple honey butter is great, maple syrup, chopped nuts, whipped cream, or jam.


*gluten free if you use gluten free rolled oats