Saturday, November 15, 2008

leftover pumpkin oatmeal pancakes

Sorry, I ate these already, so no picture. I had a huge batch of steel cut oats sitting in my fridge, and the thought of eating hot oatmeal on an 80-degree day was just too much to handle. So I decided to use them to make pancakes. I had added a cup of pumpkin puree to my steel cut oats so I wanted something that would remind me of pumpkin chocolate chip cake. Unfortunately, Trader Joe's has been out of chocolate chips for the last two weeks. So I decided to substitue...frozen corn. Yup! The corn was so sweet and the pancakes turned out delicious! So here is the recipe so that I don't forget and can make these next week because I'm sure I'll have barely made a dent in those damn oats.


0.5 cup whole wheat flour
1 tsp baking powder
0.5 tsp baking soda
1 tsp pumpkin pie spice


1 cup cooked steel-cut oatmeal (mine had pumpkin puree mixed in, but it is fine without)
2 eggs
1 tsp vanilla
2 tbsp agave nectar
2 tbsp pumpkin butter
2 tbsp sour cream
0.5 cup frozen corn (or chocolate chips)

Mix together dry ingredients in a medium bowl. In a separate bowl, mix together wet ingredients, then combine with dry. Butter a griddle pan and cook like you would cook normal pancakes, but watch the heat because the batter is more "goopy" than regular pancake batter and the pancakes brown a little faster.

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