These gingerbread pancakes are very dense and hearty, bringing to mind crisp fall mornings with every bite.
This recipe makes 16 good sized pancakes. They freeze well once completely cooled and reheat in the toaster oven in a few minutes making them great for breakfast on the go.
A food processor makes this recipe quick, but you can also chop the apples and oats by hand if you don't have one.
Prep time:10 minutes
Cook time:8 minutes (30 if cooking all the pancakes at one time)
- 2 cups rolled oats
- 1 cup pumpkin puree
- 6 eggs
- 2 tablespoons arrowroot starch or corn starch
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- pinch of cloves and nutmeg
- ½ cup organic, plain yogurt*
- 1 teaspoon vanilla
- 2 apples cored and finely chopped
- ¼ cup molasses (optional)
- Raisins (optional)
- Oil for cooking
*Or 1/2 cup water with 1 teaspoon of real apple cider vinegar if avoiding dairy.
- Food Processor
- Large bowl
- Heavy skillet for cooking
Step 1. Soak the oats
Pulse the oats briefly in the food processor until coarsely chopped. Remove and place into the large mixing bowl. Mix in the yogurt (or water and vinegar) and pumpkin. Cover and let stand at room temperature overnight.
Step 2. Mix the moist ingredients
Pulse quartered, cored apples in the food processor until they are in 1/4 inch pieces. Add the apple mixture into the oats along with the eggs, milk, vanilla and molasses and spices.
Step 3. Cook the pancakes
Heat a cast iron skillet, add enough coconut oil to coat the surface well. Cook for 3-4 minutes per side over medium-high heat, adding additional oil for each new pancake. Make sure they are done in the middle.
Cool completely. Keep extras in the fridge or freeze individually and store in a gallon Ziplock freezer bag for easy breakfasts or snacks on the go.