I love the comforting scents of foods, especially Autumn foods like apple pie, butternut squash soup, spaghetti squash sautes, cranberry sauce, gingerbread, and sweet potato pie. There is one food whose scent I love, but whose taste I struggled with for a time, Fall’s mascot, the pumpkin squash.
I grew up eating sweet potato pie. Every November, my dad would make many sweet potato pies and give them to friends and family. He made the most delicious pies I have ever tasted. This was amazing because in general my dad did not cook. And when he did cook, my siblings and I would find a way to distract him, so we could take over. I love my dad and he does many things well, but cooking is not one of them. Love you, Dad.
I digress. Until junior high school, I have never tasted pumpkin pie, or anything pumpkin for that matter. One day, a friend offers me a slice of pumpkin pie and I admit to her that I had only had sweet potato pie. “It tastes the same”, she insists. Satisfied with that answer, I ate it willingly. And it was the grossest pie I’ve ever had. Did the girl have taste buds? It didn’t taste remotely the same. After that, I decided that I did not like pumpkin. And I seriously questioned my friend’s taste in food.
But, I came around years later and tried it again in pumpkin cheesecake, pumpkin cupcakes, and even pumpkin pie. I realized that I like pumpkin in everything, except pie. When I see an orange pie, my senses keep looking for that sweet potato taste. In the great debate between sweet potato and pumpkin pie, sweet potato wins, especially if it’s my dad’s sweet potato pie.
So, this recipe is not a pie, but a cake. More specifically, it’s a pancake. Rye adds a nice nuttiness to the the cake and the oats keep it from being so dense. Instead of topping it with maple syrup, I topped it with date paste and plain unsweetened yogurt. Trust me, it’s really good. The sourness of the yogurt cuts the sweetness of cake nicely.
Here we have a whole food and unrefined breakfast that is ridiculously good. I ate two pancakes and when I came back to grab another they were all gone. My husband devoured them. I will have to find a way to make him pay retribution later, but, in the mean time, enjoy!
Pumpkin Rye Oat Pancakes
- 1 cup pumpkin puree
- 1 cup buttermilk or 1 cup milk w/ 1 tsp vinegar or lemon (let sit for a couple of minutes before using)
- 2 tablespoons butter, softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1-1/2 cup rye flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or allspice
Mix wet ingredients together in medium bowl: pumpkin, buttermilk, butter, honey, vanilla, and eggs. Set aside. Mix the rest of the ingredients in another bowl. Stir dry ingredients into the wet ingredient. Heat skillet over medium heat and allow to get hot. Cook on one side until brown and bubbles start to form, then turn over and allow to cook until brown. Serve.
*For oat flour, put 1 cup of rolled oats into a blender or food processor, grind until it’s of flour consistency.