Fluffy, healthy, tasty, and most importantly, Makenna approved! Weekend breakfasts are a big deal in our household. It’s a great way to start our day as a family and the kids get a little control over what they get to eat. Makenna is hooked on pancakes, so she often requests that I make them. Unfortunately for her, pancakes are my nemesis. I’ve tried dozens of recipes and tried dozens of my own little variations as well. Sometimes they are thin and lifeless, sometimes they are so thick you need a glass of milk just to get them down, and I will openly admit that a good portion of them are a little overdone. But, someone must have been look over me last weekend because I have finally stumbled my way into our new favorite breakfast recipe. I’m just glad I had the wherewithal to write everything down so I can share it with all of you!
These pancakes are a super tasty, truly sneaky way to get some whole grains, protein, fiber and vitamins into the kids’ diets without us having to beg them to eat it. Enjoy!
- 2 cups QC Oats (or Oat Flour)
- 1 1/2 T baking powder
- 2 T Sucanat (or Stevia or Xylitol for zero-calorie)
- 3/4 t salt
- 1 1/2 T cinnamon
- 1/4 t allspice
- 1/2 t ginger
- 1/4 nutmeg
- 1 1/2 t pure vanilla extract
- 2 scoops vanilla protein
- 1 cup pumpkin (I used pure, canned pumpkin)
- 2 eggs
- 1/2 - 1 c unsweetened vanilla almond milk (use as needed to reach the right consistency)
- Place the Oats in a food processor and pulse until ground. (If you are using oat flour, you can skip this step). Add the remaining dry ingredients and pulse again until well combined. Add in the pumpkin and the eggs and pulse until just combined. Stream in the almond milk as you run the processor again, until it reaches the desired consistency.
- Use a measuring cup to pour about a 1/4 cup onto a non-tick pan on medium-high heat. Cook a couple minutes on each side.
- This can also be made without a food processor. I just find that it's easier and quicker than whisking and mixing by hand.