Pumpkin Griddle Cakes Recipe!

Have you ever had a griddle cake?!

I used go to a restaurant in LA every weekend called Salts Cure to eat their infamous griddle cakes with extra cinnamon butter , 2 sausages, bacon, a biscuit and an orange juice…but every time I’d come home - I’d be SOO full that all I wanted to do was take a BIIG nap.

There’s nothing wrong with that ( I just had them last weekend) but I’ve always wanted to make my own version to satisfy my griddle cake craving from the comfort of home.

So, I did a thing and made this recipe with warm fluffy Quaker old fashioned oats and gave them a FALL flavor by adding seasonal pumpkin and apple. AhH SO GOOD!

Also FUN FACT ! When it comes to our favorite breakfast food trends, 72% of us (if you are from the West) love having breakfast for dinner and 61% incorporate fresh/seasonal foods! I definitely fall into both of these statistics. Do you?!

Next time you’re craving something sweet and savory for dinner make these babies and add some crispy bacon on the side or egg for protein on the side!

Every time I pass by Quaker in the grocery aisle now, I think about my trip to Cedar Rapids where I visited one of their Oat Mills- that was such a fun trip! Have you read that post? It was fascinating to learn about oats. The oats are just toasted to perfection for that yummy roasted flavor and rolled, flaked or cut for the different varieties. These are my go-to weekend griddle cakes and they are enough for 2 medium sized pancakes, two for me and two for him : ) I top mine with a drizzle of maple syrup and fruits!

Ingredients

1/4 cup Quaker Old Fashioned Oats (cooked with 1 cup plant milk)
1/2 tbsp baking powder
1/4 cup plant based milk
1/4 cup organic pumpkin puree
1 egg
1 tbsp maple syrup
1 tsp apple cider vinegar
1/4 cup unsweetened apple sauce
1/4 cup plain Greek yogurt
1/2 cup buckwheat flour
A dash of cinnamon and vanilla extract
A pinch of salt

Method

Mix all wet ingredients together in a large mixing bowl first, then add in the flour, baking powder and pinch of salt.

Set a non stick pan on medium low heat and add 1 tsp of coconut oil. Next put a paddle full of the batter and wait till the pancake starts to bubble before flipping over. Cook each side for about a minute and half or until golden brown.

Serve with maple syrup and fruit!