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Healthy Pumpkin Oatmeal Pancakes

Healthy Pumpkin Oatmeal Pancakes for a Cozy Fall Breakfast

Delight in these Healthy Pumpkin Oatmeal Pancakes, a gluten-free and dairy-free breakfast option that perfectly captures fall flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Pumpkin Puree Substitute with mashed sweet potato if desired.
  • 2 large Eggs Replace with flax eggs for a vegan option (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
  • 1 cup Unsweetened Vanilla Almond Milk Any milk of choice (e.g., oat, soy) can be used.
  • 1 teaspoon Vanilla Extract Optional, but recommended for balanced taste.
  • 2 tablespoons Pure Maple Syrup Can be omitted or replaced with agave syrup.
  • 2 cups Old Fashioned Rolled Oats Use certified gluten-free oats for a gluten-free version.
  • 2 teaspoons Baking Powder Substitute with baking soda + an acid if necessary.
  • 1 teaspoon Ground Cinnamon Feel free to add more to taste.
  • 1 teaspoon Allspice Substitutable with 1.5 teaspoons pumpkin pie spice.
  • 1 teaspoon Nutmeg Substitutable with 1.5 teaspoons pumpkin pie spice.
  • 1 teaspoon Ground Ginger Substitutable with 1.5 teaspoons pumpkin pie spice.
  • 1/2 teaspoon Salt Essential for flavor balance.
For Cooking
  • 1 tablespoon Olive Oil Coconut oil or vegan butter can also be used as alternatives.

Equipment

  • Blender
  • Non-stick griddle or skillet

Method
 

Cooking Instructions
  1. Blend all pancake batter ingredients in a blender until smooth and creamy.
  2. Preheat a non-stick griddle or skillet over medium heat and grease lightly with olive oil.
  3. Pour 1/3 cup of batter onto the hot griddle for each pancake; cook until bubbles form, about 2-4 minutes.
  4. Flip pancakes gently with a spatula; cook for an additional 2-3 minutes until golden brown.
  5. Serve warm, topped with bananas, maple syrup, or nut butter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 3000IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or toast for best results.

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