As most of you know, I don’t measure a thing.. but here are my guestimates, in case you want to attempt to reconstruct this delicious breakfast!
- 1/2 cup canned pumpkin (not pumpkin pie)
- 1/2 cup uncooked oatmeal
- 3 tbsp flour
- 1 tsp Agave
- 1/2 cup egg whites
- dash milk (to bring to correct consistency)
- heaps of cinnamon
- 1 small super ripe banana, mashed
My batter looked like this…
Heat skillet to medium, and coat with nonstick spray. These pancakes are pretty thick, so they’ll take a bit to cook through. Make sure not to make them too big, because they’re notoriously hard to flip if they’re large.
^^ this one I made without adding the banana, just to see the color and consistency, for future knowledge.
The top pancake now has the banana in it! I found it harder to flip when the banana was added, since the batter was heavier.
Note that I use “small” plates. This is not a traditional 10” plate. It’s a side-dish plate.
I always like my pancakes with an egg, because I prefer yoke as the “syrup.” Weird, right?
Anyhow. This could easily feed two, or one very-hungry-Brie.
Which might have been a mistake, because I just recalled that I’m going out to lunch at 1 with some friends in Georgetown… ooops.
the coxswain dilemma 