We used up the very very last of the pumpkin with this - finally! Pumpkin Oatmeal Pancakes, mmm mmm. Despite how it might look in the picture (forgive my horrible photography skills), they turn out very well. They're moist, light, and flavorful. And they pack a powerful punch of fiber and sweet, sweet beta carotene.
We learned of the original recipe from Kath Eats and proceeded to tweak it slightly to our tastes. For one, we increased everything to use 1/3 cup of pumpkin instead of the 1/4 cup, and balanced out the rest of it as well, using 1 whole egg instead of just egg whites. If you've made both kinds, what did you think? Enjoy!
1/3 cup oats
1/3 cup pumpkin
1 tsp vanilla
1 1/4 tsp baking powder
1 tsp cinnamon
Mix all ingredients together.
Pour onto a hot skillet.
Flip when the bottom is loose and slides around the pan.
Cook for another minute or two.
Stick in mouth. Chew. Swallow. Digest. Come back for more.