Healthy Pumpkin Oatmeal Pancakes Recipe
Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, rolled oats, warm pumpkin pie spices, and naturally sweetened with pure maple syrup. These gluten free and dairy free pancakes are packed with flavor and protein, making them a perfect nutritious breakfast or post-workout meal that can be easily prepared in a blender and cooked on the stovetop.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 pancakes (serves 3, 2 pancakes per serving) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- ¾ cup pumpkin puree (ensure no added sugars)
- 2 large eggs
- ⅔ cup unsweetened vanilla almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
For Cooking
- Olive oil, coconut oil, or vegan butter for greasing the griddle or pan
Instructions
- Make the batter: Add all ingredients into a blender and blend on high for about 30 seconds to 1 minute until the batter is completely smooth and combined.
- Prepare the pan: Lightly coat a griddle or large nonstick pan with olive oil, coconut oil, or vegan butter and heat over medium heat.
- Cook the pancakes: Once the pan is hot, pour about 1/3 cup of batter for each pancake onto the griddle. Use a spoon to slightly spread the batter if thick. Cook for 2-4 minutes until the pancakes puff slightly and bubbles appear around the edges.
- Flip and finish cooking: Flip the pancakes carefully and cook for another 2 minutes or until golden brown on the other side. Reduce heat to medium-low if pancakes are browning too quickly. Wipe the pan and re-oil if it starts smoking.
- Serve: Serve the warm pancakes with pecans, butter, peanut butter, and a drizzle of pure maple syrup for the ultimate breakfast experience.
Notes
- You can replace the individual spices with 1 ½ teaspoons of pumpkin pie spice if preferred for convenience.
- For mini pancakes (great for kids), use 1-2 tablespoons of batter per pancake instead of 1/3 cup.
- To keep pancakes warm, preheat oven to 200°F, place cooked pancakes on an oven-safe plate, and keep them inside until ready to serve.
- These pancakes freeze well: freeze individually on a baking sheet then transfer to airtight containers for up to 3 months. Reheat in microwave for 30-60 seconds when ready to eat.
Keywords: healthy pumpkin pancakes, gluten free pancakes, pumpkin oatmeal pancakes, dairy free breakfast, blender pancakes, pumpkin breakfast recipe, autumn recipes
Find it online: https://reemcook.com/healthy-pumpkin-oatmeal-pancakes-recipe/
