A lot of people have been into the 2-ingredient pancakes lately (2 bananas + 2 eggs) but I like to make a more hearty “cake” by using oats and for the season, I love to add pumpkin in lieu of the banana.
1. 1 cup quick oats
2. 1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs, and mix well
3. warm some butter (1Tbsp) in a pan over medium heat
4. I like to cook 4 at a time and pat them down so they are about 1/4 in thick. Cook each cake for about 2-3 minutes per side until they start to turn a little brown and look more solid. (I can’t say golden brown since the pumpkin already makes them look golden!)
5. If you have someone who doesn’t like pumpkin or eggs, just make them an omelet to shush them up. (but they are seriously missing out!)
They are chewy and a little gooey and remind me of pumpkin pie. Since there is no added sugar in the oatcakes, I like to put a little butter and maple syrup on top. Enjoy!
Happy Columbus Day