Brinner Part II
Oh my gosh, you cannot understand how amazing my dinner was! I tried Peanut Butter Boy’s Pumpkin Pie Pancakes… with a few modifications… and it was simply amazing. Here is my recipe with modifications:
Pumpkin Pie Pancakes: by Peanut Butter Boy
- 1/2 c. rolled oats
- 1/2 c. plain yogurt (Chobani)
- 1/4 c. egg whites
- 1/2 c. canned pumpkin
- 1 banana (reserve 1/2)
- 2 tsp vanilla rice milk
- 1/8 tsp cinnamon
- 1 tsp candied ginger, diced
- 2 oz. canned pumpkin
- 2 tsp raw honey
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp vanilla rice milk
This is sooo good! I think I’ve been craving pancakes since last winter. Plus now that I’m supposed to be avoiding wheat, this was the perfect wheat-free (and gluten-free) breakfast… or should I say brinner. The method according to PB Boy:
- To make batter blend oats, yogurt, pumpkin, egg whites, 1/2 banana, rice milk, cinnamon and ginger in a food processor until smooth. Add more rice milk if necessary. I used Chobani, which is very thick, so if you use a thinner yogurt you’ll need less milk. To make topping mix together all of the ingredients. Microwave for a few seconds just before you’re ready to eat.
- Heat a skillet over med-high heat. Once warm, spray the pan with cooking spray. Place a few spoonfuls of the batter and spread out with the back of a spoon to thin. Place 3 slices of the other half of the banana in each pancake and cook for about 1-2 minutes. Once the top starts to set, flip and cook for another 1-2 minutes.
- If necessary, keep the pancakes warm while you cook another batch in an oven on warm on aluminum foil. Spread toppings over pancakes & enjoy!!
Storing: The batter will keep in the fridge for 7-10 days. When you remove it from the fridge, it will be much thicker due to the temp and oat absorption. Add milk, 1 tbsp at a time, until you reach the desired consistency.
Since I ate sooo early last night (6:30 is super early for me), I had a big bowl of popcorn popped on the stove again!! 😛