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Healthy Pumpkin Oatmeal Pancakes

Deliciously fluffy and naturally sweetened, these healthy pumpkin oatmeal pancakes are made with pumpkin puree, oats, and cozy spices. Gluten-free and blended in just minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 2/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 2 teaspoons vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 1/2 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

Equipment

  • Blender
  • griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Add all ingredients to a blender. Blend on high for 30 seconds to 1 minute until completely smooth.
  2. Lightly oil a griddle or skillet with olive oil, coconut oil, or vegan butter and heat to medium. Use about 1/3 cup batter per pancake. Spread slightly with spoon if thick.
  3. Cook 2–4 minutes until edges puff slightly and small bubbles form. Flip and cook 1–2 more minutes until golden brown.
  4. Repeat with remaining batter. Adjust heat to prevent burning. If pan smokes, reduce heat and wipe clean between batches. Serve warm.

Notes

You can substitute 1½ teaspoons pumpkin pie spice for the individual spices. Cook pancakes immediately after blending — the batter thickens quickly. Makes 6 pancakes total, 2 per serving. Lower heat as needed to prevent over-browning.