Healthy Pumpkin Pancakes

4.62 from 21 votes

Recipe from Two Peas and Their Pod

Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: gluten free, healthy

Servings:

Calories: 163kcal

Ingredients

2 cups old fashioned oats (can use gluten-free oats)
1 ¼ cups unsweetened vanilla almond milk (or milk of your choice)
1/2 cup pumpkin puree
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
For serving: pure maple syrup and whipped cream, optional

Instructions

Place the oats, milk, pumpkin, eggs, maple syrup, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt in a blender. Blend until smooth, about 30 to 60 seconds.
Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray.
Pour about 1/3 cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 to 5 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
Serve pancakes warm with maple syrup and whipped cream, if desired.

Notes

To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200°F oven.

Nutrition