Jan 11
2013

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

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Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

Weekend pancake battles are the norm at our house. After our long runs, my husband and I need to refill our protein and carb reserves and these whole wheat pancakes with pumpkin and gingerbread flavors, topped with fresh fruit and raw nuts, do the trick. However, we have to be quick to get our share, as our boys are often engaged in a heated battle of “who can eat the most pancakes”, spurred on by stories of the epic battles my husband used to have with his brother.

This is then often followed by a lecture about “eating just until you feel comfortably full” by me, and a multitude of “Yes, Mum”s, and just as many eye rolls when they think I’m not looking. I suppose if they’re going to have an eating contest, whole wheat pancakes are a better choice than hot dogs or gummy worms.

I boosted the “heart healthy” factor in these pancakes by quickly pureeing some oats in the food processor to form an oat flour of sorts. Don’t shy away from the step. It literally takes one extra minute, and any extra oat flour can be stored in the freezer for future batches of pancakes or scones. However, if you are feeling decidedly non-oaty, feel free to substitute an even portion of whole wheat flour for the oat flour.

The serving size for this recipe is 2 pancakes because these fluffy, spiced pancakes are filling. I make a larger batch because of the aforementioned battle. Alternatively, you can store the remaining batter in the fridge to use for a quick breakfast during the week. Or, of course, you could just half the recipe. It’s up to you.

My family has voted these as the best pancakes we’ve ever made. Perfect for epic battles, I’d say.

The recipe:

Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use (it freezes well).

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.

In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

Pour the egg mixture into the flour mixture and stir to combine.

Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

Other healthy weekend breakfast options:

Healthy Breakfast Recipes
Cookin’ Canuck’s Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
Cookin’ Canuck’s Whole Wheat Waffles with Blueberry Maple Syrup
Kalyn’s Kitchen’s Chicken-Garlic Sausage, Kale & Mozzarella Egg Bake
Fort Mill SC Living’s Cinnamon Apple Protein Pancakes

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Makes approximately 20 pancakes

Serving Size: 2 pancakes

Calories per serving: 136 cal

Fat per serving: Total 2g / Saturated Fat 0.6g

Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 1/4 cups old-fashioned oats
  • 1 cup whole wheat pastry flour (regular ww flour can be used)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 2 tbsp molasses
  • 1 tbsp maple syrup
  • 2 cups non-fat milk
  • 1 tsp vanilla extract
  • Fresh fruit, nuts and/or maple syrup (if desired)

Instructions

  1. Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
  2. To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
  3. In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.
  4. Pour the egg mixture into the flour mixture and stir to combine.
  5. Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
  6. Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

Notes

Pancakes only (does not include syrup, fruit or nuts): Calories 136 / Total Fat 2.0g / Saturated Fat 0.6g / Cholesterol 38mg / Sodium 421.2mg / Total Carbohydrates 24.8g / Fiber 3.5g / Sugars 7.2g / Protein 6.0g / WW (Old Points) 2 / WW (Points+) 3

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{ 36 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar January 11, 2013 at 4:56 am

This is such a fabulous breakfast. I loooove the idea of gingerbread and oats. Great recipe!

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2 Dara (Cookin' Canuck) January 12, 2013 at 3:20 pm

Thanks, Katrina! It’s so easy to sneak in some oats for that extra “healthy” factor without anyone noticing.

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3 Barbara @ Barbara Bakes January 11, 2013 at 6:29 am

Looks like a great way to start the day.

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4 Dara (Cookin' Canuck) January 12, 2013 at 3:21 pm

Thanks, Barbara. Believe me, my kids wish they could start every day with pancakes.

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5 Liz @ The Lemon Bowl January 11, 2013 at 6:44 am

I love that we were on the same oat-filled pancake page this morning, Dara!! :-) These look delish – I love using pumpkin in pancakes and I love that you used molasses. Can’t wait to try these!

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6 Dara (Cookin' Canuck) January 12, 2013 at 3:21 pm

Yes, I chuckled when I saw your post, Liz. Your version looks fantastic!

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7 carrie @ Bakeaholic Mama January 11, 2013 at 7:22 am

Loving these. I could eat pumpkin pancakes everyday. These look amazing and healthy to boot!

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8 Dara (Cookin' Canuck) January 12, 2013 at 3:22 pm

Thanks, Carrie. Yes, a daily dose would make my family very happy.

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9 RavieNomNoms January 11, 2013 at 7:27 am

These just look amazing, what a great combination of flavors. I am a sucker for a good pancake too! ;-)

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10 Dara (Cookin' Canuck) January 12, 2013 at 3:22 pm

Hear, hear!

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11 Isra {TheFrugalette} January 11, 2013 at 8:11 am

I love pumpkin in everything, never thought to add gingerbread..sounds like a cozy winter morning breakfast. :)

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12 Dara (Cookin' Canuck) January 12, 2013 at 3:23 pm

Thanks, Isra. I adore spiking pancakes with various spices. This really does feel like a cozy meal.

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13 Laura (Tutti Dolci) January 11, 2013 at 9:28 am

Can I come for breakfast? :) These pancakes look wonderful!

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14 Dara (Cookin' Canuck) January 12, 2013 at 3:23 pm

Anytime, Laura. Anytime!

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15 Carla @ Carlas Confections January 11, 2013 at 12:03 pm

I really need to get to practicing making pancakes. I have not gotten that one down yet. These look so amazing, especially with the bananas on top. So yummy! Wish I was eating these for breakfast this morning!

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16 Dara (Cookin' Canuck) January 12, 2013 at 3:24 pm

Thanks, Carla. I promise that these are as easy as pie. The trick is to wait for the bubbles to appear on top before flipping the pancakes.

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17 Kari@Loaves n Dishes January 11, 2013 at 3:28 pm

Mmmm molasses! Such a yummy pancake Dara.

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18 Dara (Cookin' Canuck) January 12, 2013 at 3:24 pm

Thanks, Kari. The molasses really does add something special.

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19 Noble Pig - Cathy January 11, 2013 at 3:44 pm

I love this so much…I want to make it this weekend!

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20 Dara (Cookin' Canuck) January 12, 2013 at 3:24 pm

Thanks, Cathy! I hope you have a chance to try them.

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21 kirsten@FarmFreshFeasts January 11, 2013 at 7:17 pm

I normally put up my pumpkin in 1 cup measures, but since I’ve got a couple pumpkins left in the Strategic Winter Squash Reserve (both my garden and my farm share had great pumpkin crops last year) I believe I’ll roast one up specifically for these pancakes. They look wonderful and the combination of flavors is sure to be pleasing.
I bet I can toss some of the leftover oat flour into muffins . . .

Thank you!

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22 Dara (Cookin' Canuck) January 12, 2013 at 3:25 pm

How wonderful to have a pumpkin reserve! We need to consider adding pumpkins to our garden bounty next year.

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23 Erika @ The Hopeless Housewife January 11, 2013 at 7:56 pm

This would be such a filling breakfast and the flavors are the best!

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24 Dara (Cookin' Canuck) January 12, 2013 at 3:26 pm

Erika, they really are filling (but light at the same time). I find that a serving of two, with some fresh fruit, does the trick for me.

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25 Larissa January 12, 2013 at 1:36 am

It looks delicious. Do you add any oil to the wet ingredients or oil to the griddle, so the pancakes don’t burn? Mine seem to always burn slightly without any oil or butter in them. I would certainly prefer to do without fat.
Also, I have used quinoa flour made from quinoa grains which I grind together with oats in the blender or my old coffee grinder.
Thanks

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26 Dara (Cookin' Canuck) January 12, 2013 at 1:27 pm

Hi Larissa, I don’t add anything to the griddle because it is nonstick. If you are cooking the pancakes in a regular frying pan, then I would consider adding butter, canola oil or cooking spray. Keep in mind that the first two will add some extra fat to the recipe.

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27 Amanda January 12, 2013 at 2:14 pm

These look just fabulous. I love these healthier options… you just might make me healthier yet! :)

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28 Dara (Cookin' Canuck) January 12, 2013 at 3:27 pm

LOL. Thanks, Amanda. With the gorgeous cakes you make, I’d find it hard to resist indulging in sweets!

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29 Minnie(@thelady8home) January 12, 2013 at 7:53 pm

This looks like a real treat. Awesome!

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30 Erin @ Dinners, Dishes and Desserts January 13, 2013 at 1:38 pm

Great tip with the oat flour. These pancakes look heavenly. Love the bananas and walnuts on top, and the flavor just sounds wonderful. Wish I had seen these before breakfast today, guess I will just have to save it for later :)

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31 Averie @ Averie Cooks January 13, 2013 at 9:30 pm

The oats/oat flour must add such a lovely amount of texture. When I was strictly GF, I used to grind oats for just about everything! Once you get used to the texture, everything else seems…blah. The pancakes look awesome. Great flavors!

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32 Jeanette January 14, 2013 at 2:45 pm

I love using oat flour in pancakes, cookies and quick breads – these sound and look fantastic Dara!

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33 Diana @ Appetite for China January 18, 2013 at 11:54 am

These pancakes look fantastic, and a great way to get energy to start off the weekend! Your photos are so beautiful and inspiring too. Glad to have found your site!

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34 kmac April 2, 2013 at 6:26 pm

just made these for dinner (i love breakfast for dinner), and they were fantastic!! i didn’t have any molasses or maple syrup, unfortunately, so i subbed honey and they still turned out delicious! for those of you without nonstick skillets, a spritz of cooking spray does the trick without adding calories/fat. they ARE filling, just two with a fresh sliced banana and a sprinkling of sliced almonds did the trick!

thank you for the recipe- it was a delicious way to use up the rest of my can of pumpkin, and i will certainly be repeating it again in the future!

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35 Laura @ The Rookie Cook October 12, 2013 at 2:25 pm

Oh my goodness these look good! They are definitely on my “must make this week” breakfast list.
Pardon my dumb question, but could I mix these up the night before and set the batter in the fridge for a quick breakfast in the morning?

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36 Dara (Cookin' Canuck) October 12, 2013 at 6:09 pm

Laura, that’s not a dumb question at all! I suggest preparing the dry ingredients in one bowl, the wet ingredients in a separate and storing them, covered, in the fridge until the morning. Just before you are ready to make the pancakes, stir all of the ingredients together. I hope you enjoy them!

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