These were simply wonderful! I did make changes, cobbled together from several reviews. I used 1 c whole wheat flour, 1 c oats, 3 T brown sugar (we like them a little bit sweeter), 2 tsp baking powder, 1 tsp. baking soda, 1 T cinnamon, 1/4 tsp freshly grated nutmeg, 1/4 tsp ginger, 1/4 tsp salt. In a separate bowl, I gently beat the egg, added 1-1/2 c almond milk (we are allergic to cow's milk) and 1-1/3 cup pumpkin, slowly poured in 2 T melted butter, then added it all to the dry ingredients. The batter is VERY thick. I scooped it into the plan and flattened it with a wooden spoon. After flipping, flattened again. Note they take a long time to cook, I don't think they weren't done, I think maybe it was the moistness from the pumpkin, but we like them cooked so they weren't moist (felt undone) in the middle. If you want a thinner pancake, be sure to scoop a scant 1/4 batter so you can flatten them well. I learned if you scoop too much, they just won't flatten and you have a more puffy cake like pancake, which is not a bad thing. We just prefer them thinner. Also, this variation is not at all like a traditional pumpkin pancake, but if you are looking for a way to add whole grain deliciousness to a pumpkin pancake,this is the way to go. The oats give it a great texture...my teenaged son takes these to school in a baggie to eat cold at break or between classes.
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These were simply wonderful! I did make changes, cobbled together from several reviews. I used...