Recipe of the Week: Spiced Pumpkin Pancakes, by OkieRanchWife

I saw this recipe on an episode of The Drs. several weeks ago. Usually “healthy” breakfast alternatives taste like wet cardboard, but I thought I’d try them for Easter morning breakfast. I did double the spices listed in the original recipe, and I added turmeric. I have been taking supplements of it. It has helped me with inflammation and has given me more energy. These healthy pancakes really do taste great! They also didn’t give me the pancake bloat or the sugar dump after eating them, due to the oat flour. They are very pantry/emergency cooking friendly, also.


  • 1 cup old fashioned oats
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • dash of sea salt or Kosher salt
  • 4 large eggs, beaten
  • ½ cup pumpkin puree (You can used canned; I used frozen, cooked pumpkin from my garden last year.)
  • 1 teaspoon vanilla extract
  • cooking oil spray


  1. In a blender, grind the oats into a flour; add the baking powder, cinnamon, ginger, turmeric, and salt. Pulse to blend.
  2. Add eggs, pumpkin, and vanilla. Blend until smooth.
  3. Heat a large skillet. (I use cast iron, on medium heat.) Coat with the cooking oil spray.
  4. Scoop ¼ cup of batter for each pancake into the pan.
  5. Cook on one side until golden brown, about 2 minutes.
  6. Flip and cook other side.
  7. Serve with butter, maple syrup, or apple sauce.

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Useful Recipe and Cooking Links:

  • You might check out OkieRanchWife’s blog at if you like cast iron cooking!

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