Another apple recipe! We are still working on our large supply of apples and loving every bite of them. This recipe came from a friend when my first two boys were about one and two years old. They were big bean lovers. We started giving them beans shortly after they started solids. They are a great source of fiber, protein, easy to prepare and economical.
Happy Halloween! It is only the perfect day, besides Thanksgiving of course, for a pumpkin recipe. So today I bring to you pumpkin oatmeal pankcakes. What a wonderful start to the day.
I started making oatmeal pancakes way back when my husband and I were living in Germany. It was a recipe from one of my cousins and we both really loved them. The oats give the pancakes a fun texture, not to mention the added fiber. This was our little way of still having an American breakfast every now and then. We were thrilled to be able to find maple syrup, not always an easy task in Europe.
I decided to add some pumpkin and cinnamon to the oatmeal pancakes. Basically I completely redid the recipe, this is nothing like the original plain oatmeal pancake recipe I already had. They are indeed quite tasty. I love all things pumpkin and this did not disappoint, the boys certainly enjoyed them.
The hardest part is letting the batter rest for 30 minutes. It really does help them rise better and they are so fluffy. It is even harder to let it rest with two hungry boys hovering at the counter! I managed to occupy them for a few minutes by whipping up the cinnamon whipped cream to go with these pancakes. I hope you enjoy them as much as we did!
Pumpkin Oatmeal Pancakes
1 c. pumpkin purée
2 c. milk
2 eggs
2 Tbs. oil
1 1/2 c. flour
1 c. old fashion rolled oats
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
few grates fresh nutmeg
2 Tbs. honey
Optional Topping
1 pint whipping cream
1 Tbs. powdered sugar
1/2 tsp. cinnamon
In a small bowl combine the pumpkin, milk, eggs and oil. In a large bowl combine the flour, oats, salt, baking soda, baking powder, cinnamon and nutgeg. Add the wet ingredients to the dry and stir until combined. Gently stir in the honey, just until combined. Be careful not to overmix. Let the batter rest for 30 minutes.
While the batter is resting whip the cream for the topping, if desired. Once it is well whipped add the sugar and cinnamon and mix well. Set aside.
Pour about 1/4 cup batter per pancake on a hot pan or electric griddle set to 375 degrees. Let the pancakes cook until bubbles form all over the top, do not flip before then. After the first flip allow the second side to cook for another 2-3 minutes. Serve hot with maple syrup, honey, butter, cinnamon whipped cream..whatever your heart desires!
Yields one dozen 5 inch pancakes
Our oldest recently turned six years old. Where on earth does the time go? Was it really six years ago that the doctor (1) told me “it’s a boy” and (2) said he’s big, as in 10 pounds 3.9 ounces?! So anyway, for his birthday we enjoyed a four day weekend in the mountains. The weather was wonderful and on his actual birthday we went apple picking. We went to Skytop Orchard and had so much fun. We picked over 30 pounds of apples!
Remember a while back I alluded to these muffins? I planned on posting them, but my boys had other plans. Like eating the muffins under the dining room table and getting crumbs all over before I could photograph the muffins! They can be sneaky little guys, especially with food. Continue reading
It has been crazy busy lately. I finally finished preserving all my pears, thank goodness. While I have still managed to cook and even bake it has been too busy to take pictures. So today I present to you a family favorite, picnic time. Continue reading
Feeding My 3 Sons 