Healthy Pumpkin Oatmeal Pancakes
User Reviews
4.8
Healthy Pumpkin Oatmeal Pancakes
Description
The pancakes combine pumpkin puree, almond milk, eggs, vanilla extract, maple syrup, rolled oats, and a mix of baking powder and spices including cinnamon, allspice, nutmeg, and ginger. The batter is blended smooth and cooked on a lightly oiled skillet over medium heat, thick in consistency and requiring spreading in the pan. Cooking times are a few minutes per side until golden brown and puffed.
This recipe yields about six pancakes, enough for three servings of two pancakes each. The layered spices complement the natural sweetness of the pumpkin and maple syrup, making them suitable for a wholesome morning meal. The oats contribute a chewy texture that contrasts with the softness of cooked pancakes.
Careful control of pan heat ensures even browning without burning. The recipe allows for substitutions like pumpkin pie spice in place of individual spices, and the pancakes can be frozen or reheated, following tips shared in the full recipe notes.
Ingredients
- ¾ cup pumpkin puree
- 2 large egg
- ⅔ cup almond milk unsweetened, vanilla flavor or other milk
- 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
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 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.
Notes
- Spices can be replaced with 1 1/2 teaspoons of pumpkin pie spice for convenience.
- Cook pancakes immediately after blending to prevent thickening of the batter, which becomes difficult to spread.
- Pancakes can be frozen and reheated; see the full post for detailed instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 258cal | 13% |
| Carbohydrates | 39.6g | 13% |
| Protein | 9.8g | 20% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.8g | 4% |
| Fiber | 6.3g | 25% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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