oatmeal pumpkin pancakes

I bet a lot of you are sick of the pumpkin recipes already.

And to that I say — you better not come back until March.

Okay, really I’m joking. I don’t want you to not come back until March. What I really want you to do is embrace the pumpkin. Like Nike says, just do it.

I woke up this morning wanting to celebrate. Nothing insanely important happened from 10 PM until 6 AM (aka: the hours that I slept) except for the fact that I actually slept through the night. Before you laugh at me because I in no way have any reason for not sleeping through the night, let me just explain to you something. For the last three Fridays I have no slept but for 3-4 hours. Apparently after my long runs, my body didn’t want to sleep. Fortunately for me, the 80 degree weather must have tuckered me out. I slept like a baby and didn’t so much move an inch for the entire 8 hours of sleep.

Speaking of weather, you know how I said this past week has been so hot? I learned yesterday that Chicago’s winter outlook is not so great. Well, it’s pretty great if your husband relies on snow plowing in the winter… and if you are a fan of snow days. But other than that, it’s supposed to be the. worst. ever.

Bring on the snow! (not yet.)

Back to these pancakes.

I made these last weekend, didn’t know if they would be any good, and then gobbled them up in three minutes flat. So this weekend, I had to wait until 6:56 AM to have them ready (a giant feat in my book) because that’s when the sun rose this morning. If that’s not dedication to you, my friends, I don’t know what is.

 
Oatmeal Pumpkin Pancakes (serves 1)

Difficulty: Easy
Prep Time: 5 minute
Cook Time: 5 minutes
Total Time: 10 minutes

• 1/2 cup oats, divided
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 tsp. vanilla extract
• 3 tbsp. pumpkin puree
• 1 chia egg (1 tbsp. chia seeds mixed with 2 tbsp. water)
• 2-3 tbsp. almond milk
• 1 tbsp. agave (optional)

Directions: Start by making your chia egg. Mix 1 tbsp. chia seeds with 2 tbsp. water and set aside to gel (~5 minutes). In the meantime, using a food processor (a mini one works well for this!) grind 1/4 cup of the oats to a fine powder. Mix the ground oats with the other 1/4 cup oats, baking soda, cinnamon, and nutmeg. Continue by adding your vanilla, pumpkin, almond milk, and chia egg (and agave if you want a sweeter pancake). Once the batter is mixed thoroughly, heat a nonstick griddle to medium heat. Using a 1/4 cup measuring cup, portion out three equal sized pancakes and cook for three minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes, or until the pancakes set. Top with your favorite pancake toppings and enjoy!

Look at those fat pancakes! The chia seeds were a great addition to the batter and really plumped them up.

I promise no more pumpkin recipes for at least three days. (maybe)

Tagged as: breakfast, gluten free, oatmeal pancakes, pancakes, pumpkin pancakes, recipe, special diet, vegan