Oatmeal Pancakes

  • 3/4 cup quick-cooking oats, uncooked
  • 1-1/2 cups skim milk
  • 2 eggs, slightly beaten
  • 1/2 cup cooked, mashed pumpkin
  • 3 tablespoons reduced-calorie maple syrup
  • 1 tablespoon vegetable oil
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Vegetable cooking spray
  • Maple topping

Combine oats and milk in a medium bowl; let stand five minutes. Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.

Combine flour, baking powder, salt, spice, and cinnamon in a large bowl; make a well in the center of the mixture. Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.

For each pancake, pour 1/4-cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Top each pancake with 1 tablespoon of maple topping.

  • Yields: 16 servings
  • Preparation Time: about half an hour

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