Pumpkin, it’s what’s for breakfast this time of year! Maybe I’ve gone overboard with the gourd, but I don’t care. I’ve created a pumpkin recipe that you absolutely must make this weekend for a satisfying but not too sinful brunch – Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping.
Pumpkin is a super food, I know y’all have heard me ramble on and on about the health benefits. It’s filled with fiber and a great source of vitamins, especially A and E. That bright orange color flesh indicates an abundance of antioxidents ready to help boost your heath and also potentially prevent a laundry list of chronic diseases and conditions. I eat to stay a lean mean, running machine, but I definitely don’t want to be a SKELETON — so in preparation for my hilly 10 mile race on Sunday, I’m going to attack a stack. YUM!
I pumped up the nutrients in my pancakes to the next level by adding Love Grown Foods® Super Oats (Simply Pure) to the batter – lots of good stuff here including quinoa flakes, amaranth flakes and chia. You can use any type or brand of oats you like – I’m just saying these Super Oats rock! Also, instead of dousing my pumpkin pancakes in a ton of sugary syrup, I simply mixed together some protein-packed Greek yogurt with just a touch of caramel sauce mixed in for a tasty topping.
Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping Recipe
- 1 ½ cups “complete” whole wheat or buttermilk pancake mix
- ½ cup oats
- 1 cup canned pumpkin puree
- 1-1/2 cups water
- 1/3 cup chopped pecans plus extra for topping
- 12 ounces plain Greek yogurt
- ¼ cup caramel dip
- Heat skillet over medium-low heat or electric griddle to 375 degrees
- In medium bowl, mix together pancake mix and oats. Stir in water, pumpkin puree and pecans with spatula until big lumps disappear, don’t over mix (toughens pancakes).
- Pour approximately 1/3 cup batter for each pancake onto lightly greased skillet or griddle.
- Turn when pancakes bubble and bottoms are golden brown.
- In small bowl, mix together yogurt and caramel sauce. Top on pancakes and sprinkle with extra pecans.
- Makes about 18 pancakes (serves 6).
Looking for more ways to incorporate pumpkin into your morning meal. Everyone at my house clamors for these other pumpkin favorites — baked pumpkin protein donuts, pumpkin granola with golden raisins and almonds, pumpkin white chocolate quick bread and caramel pumpkin smoothies.
What are you making with pumpkin these days?