Healthy Pumpkin Pancakes Recipe
Easy and fluffy pancakes made with rolled oats, pumpkin puree, egg, and fall-inspired spices. Blended in a blender and cooked on a pan. Then served with yogurt and maple syrup.
Servings: 5
Ingredients
- 1 ⅔ cups old fashioned rolled oats gluten-free if needed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup milk of choice
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- Oil for cooking
- OPTIONAL: Serve with yogurt maple syrup, and dark chocolate shavings
Instructions
- Add the first 7 ingredients to a blender or food processor and pulse until fine.
- Add in remaining ingredients and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.
- Heat a pancake pan over medium-low heat. Spray with cooking oil, then drop about 1/4 cup of the pancake batter.
- Make about 3-4 pancakes per batch or as much as your pan cat fit without overcrowding them.
- Cook for 2-3 minutes, until the batter, starts to bubble, then gently flip and cook for 1-2 minutes more.
- Set aside on a plate and cover to keep warm. Repeat with the remaining batter, you should have about 10 pancakes.
- Serve pancakes warm with yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.
Video
Notes
- Makes 10 medium-sized pancakes. The serving size is 2 pancakes. If the batter makes 12 pancakes then the serving size will be 3 pancakes.
- Serve with maple syrup or any other sugar-free syrup
- We used rolled oats, but you may use quick oats. The key is to blend in a food processor.
- If you don't have a food processor, 1 cup of rolled oats blended will yield just about 1 cup of oat flour or any other flour. If using flour start with 1 and 1/4th cup of four and if needed add another 1/4 cup.
- To make this vegan-friendly, use any non-dairy milk, and egg substitutes. For every one whole egg, you will need 1/4 cup of egg substitute. Also, top with a non-dairy yogurt.
- Don't have any of the spices mentioned? you can sub with 2 tsp of pumpkin spice.
- Wrap and save the remaining pancakes in the fridge for up to 4 days.
- For a gluten-free option, use appropriate gluten-free flour and oats options.
Nutrition
Serving: 2- pancakes | Calories: 179kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 447mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7790IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg