Fall vegetables are starting to mature. In our garden most of them are winter squash of one type or another. So far we have harvested 3 crates of butternut squash that have been moved to the basement to age, a create of delicata squash that I am look for some new ways to prepare and a fair amount of pie pumpkins. Last week I made pumpkin zucchini spice bread, pumpkin spice cinnamon buns and pumpkin mac and cheese. This morning I made some delicious pumpkin oatmeal pancakes. I hope that you enjoy them as much as we did.
- 1 cup wholewheat flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- pinch of salt
- 1/4 cup maple or agave syrup
- 2/3 cups pumpkin puree
- 2 eggs
- 2 tbs melted coconut oil
- 3/4 cup plant based milk
- In a large bowl, mix together the flour, oatmeal, baking powder and spices.
- In a small bowl whisk together maple syrup, pumpkin puree, egg yokes, coconut oil and plant based milk.
- Stir the pumpkin mixture into the flour mixture.
- Beat the egg whites until fluffy and then fold into the batter.
- Spay a pan with oil and heat the pan. When the pan is hot, pour about 1/4 cup of batter into the pan and spread it slightly.
- When the pancakes are st on the top, flip and cook until golden brown.
- Serve with maple or agave syrup.
Apples are also in so I spent a bit of time preparing and packaging apple crisps of the winter months. Next I will be moving on to dehydrating some of the tomatoes from this years garden.