Pumpkin Multigrain Pancakes – Oladiki

The first time I made pumpkin pancakes was a few years ago, when fueled by a desire to have our own garden in Southern California, we planted pumpkin seeds that were given to us by a good friend. As we eagerly awaited our orange pumpkins, we were surprised to see dark green watermelon sized pumpkins in our garden. These were kabocha pumpkins and grow they did. I made every imaginable recipe with pumpkins, gave them out to friends and family, and roasted, pureed and froze A LOT of pumpkins. That year we had Thanksgiving breakfast at our house, complete with multigrain pumpkin pancakes, served with apple butter, maple syrup and toasty pecans. Kabocha pumpkins are the very best pumpkins for baking. They have a beautiful deep orange color and amazingly sweet taste. Check out my simple step-by-step instructions on how to make roasted pumpkin puree.

Pumpkin Multigrain Pancakes - Oladiki

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

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.

Author: Welcome2OurTable.com

Recipe type: Breakfast

Cuisine: American

Ingredients

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

Optional:

• 1 Tablespoon ground flax seeds
• 1 Tablespoon Psyllium Husks

Instructions

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.

Notes

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.

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Photo Step-By-Step

Combine all dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ground flax seeds, and psyllium husks. Set aside.

Combine all wet ingredients: eggs, yogurt, pumpkin puree. Use a stick blender or whisk to blend all wet ingredients.

Heat a large skillet on medium heat, add a tablespoon of oil.

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.

Serve warm with a dollop of crème fraiche, a drizzle of maple syrup and a healthy sprinkle of toasted and chopped pecans.