Pumpkin Oat Pancakes

We're on a pancake kick around here lately. They're easy, filling, and lend themselves well to our whole foods rules.

Pumpkin Oat Pancakes
(adapted from here)

Wet Ingredients:
1/2 cup rolled oats
1 cup buttermilk*
1 egg white
1 whole egg
1 T oil
1 T honey
1 t vanilla
1/2 cup pumpkin puree
1/3 cup lowfat or skim milk**

Dry Ingredients:
Very scant 1 cup whole wheat flour (I used white whole wheat from King Arthur)
2 T wheat germ
1 t baking powder
1/2 t baking soda
1 tsp cinnamon
dash nutmeg

In a large bowl, combine the oats and buttermilk. Let the mixture sit for 15 minutes to soften the oats. Meanwhile, in a small bowl, combine all the dry ingredients.

Add the remaining wet ingredients to the oats and milk. Stir in the dry ingredients. Drop by 1/4 cup-fulls on to a greased griddle. Flip when undersides are golden brown (the tops didn't really bubble much for me, so keep an eye on them). Enjoy!



*If you don't have buttermilk, put 1 tablespoon of distilled white vinegar in a measuring cup then add enough milk to make one cup. Let sit for 5 minutes. Alternatively, you can also use a mixture of half milk and half plain yogurt.
**I ended up adding substantially more milk. 1/3 cup makes for really THICK pancakes that were having trouble cooking all the way through. I probably added another half cup.