Pumpkin Oat Pancakes

Ingredients:

  • 1 cup pumpkin puree (cooked and mashed)
  • 1 cup rolled oats
  • 1 egg
  • 1/2 cup milk (you can use breast milk or formula for a younger child)
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon honey (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon baking powder
  • A pinch of salt

Instructions:

  1. In a blender or food processor, combine the rolled oats, ground cinnamon, baking powder, pinch of salt, pumpkin puree, egg, milk, melted butter or oil, and honey (if using) and blend until the batter smooth.
  2. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.
  3. Pour small portions of the batter onto the skillet to form pancakes.
  4. Cook until bubbles form on the surface of the pancakes, then flip and cook the other side until golden brown.
  5. Allow the pancakes to cool slightly before serving. Topping with the Pumpkin Sauce or your preferred toppings. Enjoy!

Pumpkin Sauce

Ingredients:

  • 1 cup pumpkin puree (cooked and mashed)
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon ground cinnamon
  • 1 tbsp unsalted butter
  • 1-2 teaspoons honey (optional)

Instructions:

  1. In a small saucepan, combine the pumpkin puree and unsweetened applesauce.
  2. Heat the mixture over low heat, stirring constantly.
  3. Add the ground cinnamon and honey (if using) to sweeten the sauce. Adjust the sweetness to your preference.
  4. Simmer the sauce for a few minutes, stirring occasionally, until it’s heated through and well combined. Add the butter and stir until it’s melted. (*Add 1-2tbsp of water if the sauce is too thick).
  5. Allow the sauce to cool before serving.