Pumpkin Multigrain Pancakes - Oladiki
Prep time
Cook time
Total time
Multigrain Pumpkin Pancakes are a comforting Autumn breakfast staple at our house. They are packed with moist pumpkin puree and warm spices of nutmeg and cinnamon.
Recipe type: Breakfast
Cuisine: American
Wet Ingredients
  • 3 eggs
  • 1 cup plain whole milk yogurt
  • 1 cup pumpkin puree (preferably homemade)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 6 ounces (1½ cups) flour
    Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice, soft wheat, emmer, spelt, kamut, einkorn, barley
    For gluten-free use: oats, millet, buckwheat, amaranth, sorghum, teff, corn, rice.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • pinch nutmeg
  • 1 Tablespoon ground flax seeds
  • 1 Tablespoon Psyllium Husks
  1. Combine all dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ground flax seeds, and psyllium husks. Set aside.
  2. Combine all wet ingredients: eggs, yogurt, pumpkin puree. Use a stick blender or whisk to blend all wet ingredients.
  3. Heat a large skillet on medium heat, add a tablespoon of oil.
  4. Combine the wet ingredients with the dry. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each panful of pancakes add more oil as needed.
  5. Serve warm with a dollop of crème fraiche, a drizzle of maple syrup and a healthy sprinkle of toasted and chopped pecans.
Depending on how "thirsty" your flour is and how dry the climate is where you live, you may need to adjust the batter by adding a few more tablespoons of yogurt until you get the the right thickness and texture.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/pumpkin-multigrain-pancakes-oladiki/