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!

RECIPE | PUMPKIN BUTTER

My £1 "small" pumpkin from Tesco's has been a fantastic buy!

Not only have I made a delicious pumpkin curry and pumpkin stir fry this week, but I also found that I had enough left of this rather obscure vegetable to experiment with making pumpkin butter.

Pumpkin butter is a sweet and spicy pumpkin puree that smells like Autumn in a bowl.

It's really good for adding to porridge, pancake mixes, cake mixes and breads.

I am going to experiment using my pumpkin butter tonight by making some pumpkin oatmeal pancakes, so wish me luck!

PUMPKIN BUTTER

Ingredients:

500g of Pumpkin flesh cut into small cubes

2 tablespoons of Water

1/2 teaspoon of Vanilla Essence

1/2 teaspoon of Cinnamon

1/2 teaspoon of Nutmeg

2-3 tablespoons of Sugar or desired Sweetener (you may need more or less according to taste)

Instructions:

1.  Place the pumpkin in a microwaveable bowl and cook in the microwave on full heat for 12 minutes.

2.  Mash the pumpkin until it is soft and add the water, vanilla essence, cinnamon, nutmeg and sugar/sweetener to the mixture.

3.  Using a hand blender or food processor, puree the pumpkin mixture until it resembles a nice smooth "goo".

MOOD BOARD | OCTOBER

OCTOBER.

Time to start piling on the chunky knits and fur coats.

I am lacking a pair of decent booties this year and in desperate need of a good pair to get me through the Winter. I am loving this pair from Topshop, but alas...they are £95.00(!) and this is just an inexcusable amount to spend considering my student budget.

Plus...when did the high street shops get so expensive?

I saw my first pumpkin in Morrisons this week and I may or may not have squealed with a bit of joy. I couldn't bring one home though on top of my weekly shop, they were huge!

I am however looking really forward to overindulging in pumpkin EVERYTHING over the next month.

I will do a round-up of my favourite pumpkin recipes next week.

And mulled wine...oh mulled wine!

And if you want to find me this month I'm more than likely to be tucked away in the Brotherton Library doing dissertation research with a steaming thermos full of coffee or under my furry throws watching The Great British Bake Off sipping on a frothy hot chocolate.