Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten free and can be made right in your blender!
PREP TIME
10 MINS
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These healthy pumpkin pancakes are made with simple ingredients and also happen to be an awesome post-workout breakfast because they’re packed with healthy complex carbs and 12g protein per serving. Hell yes! Here’s what you’ll need:
Pumpkin puree: be sure to use a pumpkin puree that’s just pumpkin (no added sugars, etc.)
Eggs: you’ll need 2 eggs in this pancake recipe.
Milk: I like to use unsweetened vanilla almond milk but you can use any milk you’d like.
Vanilla extract: for a little boost of flavor.
Maple syrup: these pumpkin pancakes are naturally sweetened with pure maple syrup.
Rolled oats: be sure to use rolled oats (gluten free if desired) to give these the perfect texture. Do not use steel cut oats.
Baking powder: a bit of baking powder will help these pumpkin pancakes get nice and fluffy.
Cozy spices: we’re using cinnamon, nutmeg, allspice, ground ginger and salt. Alternatively you can sub those out and use 1 1/2 teaspoons of pumpkin pie spice.
Ingredients
¾cuppumpkin puree
2largeeggs
⅔cupunsweetened vanilla almond milk (or milk of choice)
2teaspoonsvanilla extract
1tablespoonpure maple syrup
1 ½cupsold fashioned rolled oats, gluten free if desired
2teaspoonsbaking powder
1teaspoonground cinnamon
1/2teaspoonallspice
1/2teaspoonnutmeg
1/2teaspoonground ginger
1/4teaspoonsalt
Olive oil, for cooking
Instructions
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Nutrition
Servings:3 servings
Serving size: 2 pancakes
Calories: 258kcal
Fat: 6.8g
Saturated fat: 0.8g
Carbohydrates: 39.6g
Fiber: 6.3g
Sugar: 8.8g
Protein: 9.8g
Recipe Notes
Feel free to replace the spices with 1 1/2 teaspoons of pumpkin pie spice.
To freeze:If you'd like to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
