Description
These Healthy Pumpkin Oatmeal Pancakes are a nutritious and delicious twist on classic pancakes, featuring wholesome pumpkin puree and oats enriched with warm spices. Perfect for a cozy breakfast, they blend easily in a single step and cook quickly on the stovetop, delivering fluffy, flavorful pancakes that are gluten-free and naturally sweetened.
Ingredients
Scale
Wet Ingredients
- ¾ cup pumpkin puree
- 2 large eggs
- ⅔ cup unsweetened vanilla almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
Dry Ingredients
- 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, for cooking
Instructions
- Blend the Batter: Add all of the ingredients to a blender. Blend on high for about 30 seconds to 1 minute until the mixture is completely smooth. This ensures even texture and combines the oats thoroughly with the wet ingredients.
- Prepare the Cooking Surface: Lightly coat a griddle or non-stick skillet with olive oil, coconut oil, or vegan butter. Heat the griddle over medium heat until it’s hot but not smoking.
- Cook the Pancakes: Pour about 1/3 cup of batter onto the griddle for each pancake. Since the batter is thick, use a spoon to spread it out slightly. Cook for 2-4 minutes until the pancakes puff slightly and bubbles form along the edges.
- Flip and Finish Cooking: Flip the pancakes carefully and cook the other side until golden brown. Adjust heat to medium-low if pancakes brown too quickly. If the pan starts to smoke, remove from heat, wipe clean, add fresh oil, and continue cooking.
- Serve: Serve immediately while warm. This recipe makes 6 pancakes, serving 3 people with 2 pancakes each.
Notes
- You can substitute the individual spices with 1 ½ teaspoons of pumpkin pie spice for convenience.
- For best texture, cook pancakes immediately after blending as the batter thickens over time.
- Refer to the full recipe post for tips on freezing and reheating pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 70 mg
