It happened again! My second attempt to make a pumpkin pie was also unsuccessful. The tummy issue came back and left me with another bag of fresh, skinned, chopped pumpkin on my hands!
In my defense, the tummy issue was much better for a couple of days and I was convinced I’m way out of the danger before going and buying the 2nd bag. I’m starting to believe someone has put a “no pumpkin pie for you” on me this year! The funny thing is that I have never been a big pumpkin pie fan and for some unknown reason, it’s only this year that I’ve started craving for it. Talking about irony!
Anyhow, looking on the bright side, I made half of it into pumpkin puree and fixed some pancakes for my breakfast. The rest in the freezer waiting for my tummy to heal. Hopefully, soon!
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour (regular or gluten-free)
- 1 cup oatmeal (cooked and cooled)
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- Cook the oatmeal and let them cool off at least a couple of hours before you start making the pancakes. It needs to be cooked with a little more water so to give it a smooth texture otherwise you will need to mix it with other ingredients in a blender.
- In a medium size bowl add the egg, to the oatmeal and stir, then add all other ingredients and mix until smooth and soft.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.