RECIPE | PUMPKIN OATMEAL PANCAKES

Oats aren't just reserved for porridge you know!

Get your dose of this wonderful wholegrain in pancake format and take advantage of the multitude of pumpkins in the supermarkets at the moment.

For this recipe I used my home made Pumpkin Butter to add a bit of ZING.

PUMPKIN OATMEAL PANCAKES

Ingredients:

30g Plain Wholemeal Flour

30g Oats

3 tablespoons of Pumpkin Butter

100ml Milk (I used Alpro Almond Milk)

1 Egg

1 teaspoon Baking Powder

Pinch of Salt

Extra seasoning (Cinnamon, Vanilla Essence) and Sugar/Sweetener to taste

Instructions:

1.  Mix the dry ingredients (flour, oats, baking powder, salt) in a bowl.

2.  Add the egg, milk and pumpkin butter to the dry ingredients and whisk until smooth.

3.  Heat a non-stick frying pan (medium to high heat) and use either a spray oil or butter to grease the pan.

When the pan is hot start pouring the mixture into a pan (about a tablespoon of mixture per pancake).

4.  When the pancake starts to take shape and bubbles appear evenly across the uncooked surface (around a minute of cooking) then FLIP the pancake and cook for a further 30 seconds until both sides are nicely golden brown (and not charred like mine!).

5.  Repeat until you have used all the mixture and serve with some lovely toppings!

 

I topped mine with some greek yogurt mixed with cinnamon, pumpkin butter, melted peanut butter, chopped almonds and dessicated coconut.

I bet this would also be yummy with some banana and maple syrup on top!

LIFESTYLE | WEEKLY ROUND UP

It's had its up and its had its downs but I've come out the other side almost in one piece.

I've finally just about managed to get my head around my dissertation topic, meaning I am now able to crack on with more productive research and planning - Hurrah!

Also,The Great British Bake Off has now finished (I'm having James withdrawals already!)

...taking myself to that dreaded question of "What do I do with my life now?".

The answer is BAKE AND MAKE AMAZING FOOD (obviously).

So that is exactly what I've been doing...

I created the best oatmeal concoction to date the other morning. It was more of a mismatched masterpiece fuelled on "I'm going to be late for my lecture but I need FOOD RIGHT NOW" inspiration.

It comprised of mashed banana, cinnamon with a few swirls of marshmallow fluff and peanut butter.

H E A V E N    I N    M Y    M O U T H .

* Unfortunately I have no picture for you...

I think it pretty much hit my stomach before my eyes even got a good glance - let alone my camera.

I will do my best to get a picture next time.

But I won't leave you without some wonderfully bad photography.

So here are some pictures (not taken on my good camera - sorry!) of a batch of banana pancakes we made last night...complete with vanilla ice cream, sliced banana and homemade peanut butter chocolate sauce.

P . S .

I've also started writing for the lifestyle section of the university newspaper, the Leeds Student.

Last week they used my Courgette Brownies recipe in an article on which you can read HERE.

I'm currently working on a double-page spread (hell yeah!) centred around a breakfast theme, with a particular focus on those bad ass OATS that I love so much. Watch this space.