Today is Shrove Tuesday or Pancake Day and for a special treat I made Pumpkin & Oat Pancakes. These pancakes are sugar-free and contain a serve of vegetables – I tell myself this multiple times when I go back for seconds 🙂 They freeze really well so if you have any leftovers freeze for another day. Enjoy 🙂
Pumpkin & Oat Pancakes
- 1/4 cup whole oats
- 3/4 cup wholemeal atta flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 3 eggs
- 1 cup mashed pumpkin
- 2/3 cup milk ( I used organic rice milk but any milk is fine )
In a small blender process oats until fine. Tip into a mixing bowl. Add flour, baking powder, cinnamon and mixed spice. Stir until well combined. Add wet ingredients and whisk until smooth. I like my pancakes to be light and fluffy so if the mixture is a bit thick I add some more milk at this stage until the mixture just runs of the back of a spoon. Cook pancakes in a non stick pan until bubbles appear. Flip then the cook other side for 2-3 minutes until browned. Serve warm with maple syrup and berries.