makes 6-8 servings
•If you don’t have Oat Flour you can pulverize rolled oats in a blender until you have flour.
•If you want to learn how to make fun pancake shapes like these please watch the videos over at Jim’s Pancakes
•As always, use your own taste buds to determine how you want to flavor your Chocolate Pumpkin Jack-o’-lantern Pancakes. My ingredient lists are wide open for interpretation.
1 cup Oat Flour (see not above)
1 cup Whole Wheat Pastry Flour
1 large Egg
1 1/2 cup Milk (any kind you like)
Vanilla Stevia drops to taste
1 teaspoon Baking Powder
pinch of Salt
1/4 teaspoon Pumpkin Pie Spice
1 tablespoon Unsweetened Cocoa Powder
8 ounces Pumpkin Purée
Water or extra Milk (for thinning out batter if needed)
Cooking spray or Butter for pan
Prepare batter. Combine flours, egg, milk, stevia, baking powder and salt with a whisk. Divide the batter into two bowls. I separated 1/3 for chocolate & 2/3 pumpkin. In the smaller amount of batter whisk in cocoa powder. In the larger amount of batter whisk in pumpkin pie spice and pumpkin puree. Thin out batters if needed with milk or water. Add batter to plastic squeeze bottles. Squeeze a little onto a plate to make sure it comes out easily.
Spray or add butter to a medium fry pan or griddle set to medium high heat. Outline the pumpkin shape with desired color, make eyes, mouth and nose & stem with opposite color. Fill in the pancake with the outline color. Don’t cover the eyes, nose and mouth, just make sure the batter touches those areas. Reduce heat to medium so the pancakes don’t burn and continue to cook them until cooked through. I did not flip mine. They look blotchy if you do. Remove carefully from griddle with a flipper.
*Thin out batter periodically if you need to. If the nozzle clogs on your squeeze bottle simply flush with hot water or poke with a toothpick.