Recipe Redux: Overnight Oat & Pumpkin Pancakes

by Meg on October 21, 2012

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It’s October and time for another Recipe ReDux! This month’s theme: Orange you Glad It’s Fall?

As  “markets are plentiful with the orange colors of autumn including pumpkin, carrots, squash, sweet potatoes and even golden beets. Not only are these produce bursting with fall flavors but they are also chocked full of carotenoid antioxidants. “

As my friends & family know right know, my love for pumpkin is strong this fall and I have been cooking with it regularly in my kitchen.  I found this recipe as I was looking for delicious weekend breakfast ideas. I hope you will enjoy it!                 

Overnight Pumpkin Oat Pancakes (adapted from Snack Girl)

 

  • 1/4 gluten free brown rice flour
  • 1/2 gluten free sorghum flour
  • 3/4 cup gluten free old fashioned oats
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tbsp. brown sugar
  • 1 cup low-fat milk
  • 3/4 cup canned pureed pumpkin
  • 2 eggs

Mix ingredients together in a large bowl. Place in refrigerator overnight. In the morning, head a nonstick pan with a small amount of butter or canola oil. Place about 1/4 cup of batter into the pan for each pancake. Cook batter until you see bubbles on the surface. Turn pancakes over and cook for another 2-4 minutes until cooked through. Recipe makes 10 pancakes.

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I layered my overnight pancakes with TJ’s pumpkin butter and cottage cheese- I do love the sweet and salty combination! They are delicious!

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I think I have finally found a sweet breakfast treat I like- I’m usually only a fan of savory dishes.

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I can’t wait to see what the other ReDuxers put together this month!



{ 1 comment }

Deanna Segrave-Daly October 22, 2012 at 9:34 am

I adore pancakes and these look delish. Would have never thought to do the pumpkin butter + cottage cheese combo – I love salty & sweet, too!

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