Healthy Pumpkin Oat Pancakes Recipe
Introduction
These healthy pumpkin oat pancakes are a delicious and nutritious way to start your day. Packed with wholesome ingredients like pumpkin purée and rolled oats, they offer a perfect balance of flavor and texture. Enjoy them with your favorite toppings for a cozy breakfast treat.
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 1 cup Unsweetened Vanilla Almond Milk
- 3/4 cup 100% Pumpkin Purée
- 1/4 cup Pure Maple Syrup
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Sea Salt
- Nonstick Cooking Spray, as needed
- Maple Syrup, to taste (for serving)
- Banana, to taste (for serving)
- Dark Chocolate Chips, to taste (for serving)
- Pecans, to taste (for serving)
Instructions
- Step 1: Place rolled oats, almond milk, pumpkin purée, maple syrup, eggs, vanilla extract, baking powder, pumpkin pie spice, cinnamon, and sea salt into a high speed blender.
- Step 2: Blend on high for about 1 minute until the oats break down and the mixture reaches a smooth consistency.
- Step 3: Heat a large flat pan or skillet over medium heat and spray with nonstick cooking spray.
- Step 4: Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Cook 2-3 minutes on one side until bubbles form, then flip and cook another 2-3 minutes until golden brown.
- Step 5: Repeat, spraying the pan with cooking spray as needed, until all the batter is used. This recipe makes about 12 small pancakes.
- Step 6: Serve warm topped with maple syrup, sliced banana, pecans, and dark chocolate chips, or your favorite toppings.
Tips & Variations
- For a gluten-free option, use certified gluten-free rolled oats.
- To make the pancakes fluffier, separate the eggs and whip the egg whites before folding them into the batter.
- Add a handful of blueberries or chopped nuts to the batter for extra texture and flavor.
- If you don’t have a high speed blender, soak the oats in almond milk for 15 minutes to soften before blending.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet until heated through. You can also freeze the pancakes individually on a baking sheet, then transfer to a freezer bag and keep for up to 2 months. Reheat frozen pancakes in a toaster or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of almond milk?
Yes, you can substitute any milk you prefer, such as cow’s milk or oat milk, depending on your dietary needs and taste preferences.
Can I make the batter ahead of time?
It’s best to make the batter fresh for the fluffiest pancakes, but you can refrigerate the batter for up to 12 hours. Stir gently before cooking as the oats may thicken the mixture over time.
Print
Healthy Pumpkin Oat Pancakes Recipe
- Total Time: 25 minutes
- Yield: 12 small pancakes 1x
- Diet: Gluten Free
Description
These Healthy Pumpkin Oat Pancakes are a delicious and nutritious twist on classic pancakes, combining wholesome oats, protein-rich eggs, and fiber-packed pumpkin purée. Sweetened naturally with pure maple syrup and infused with warm pumpkin pie spices, these pancakes offer a perfect fall-inspired breakfast that’s both satisfying and guilt-free. Ideal for a cozy morning, they’re quick to prepare, gluten-free by default, and customizable with your favorite toppings.
Ingredients
Main Ingredients
- 2 cups Old Fashioned Rolled Oats
- 1 cup Unsweetened Vanilla Almond Milk
- 3/4 cup 100% Pumpkin Purée
- 1/4 cup Pure Maple Syrup
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Sea Salt
For Cooking
- Nonstick Cooking Spray (as needed)
Optional Toppings
- Maple Syrup (to taste)
- Banana (to taste)
- Dark Chocolate Chips (to taste)
- Pecans (to taste)
Instructions
- Blend Ingredients: Place the old fashioned rolled oats, unsweetened vanilla almond milk, pumpkin purée, pure maple syrup, eggs, pure vanilla extract, baking powder, pumpkin pie spice, ground cinnamon, and sea salt into a high-speed blender. Process on high for about 1 minute until the oats are broken down and the batter reaches a smooth consistency.
- Preheat the Pan: Heat a large flat pan or skillet over medium heat. Spray the surface with nonstick cooking spray to prevent sticking and ensure easy flipping.
- Cook Pancakes: Pour approximately 1/4 cup of the pancake batter onto the hot skillet. Depending on the skillet size, cook 2-3 pancakes at a time.
- Flip and Continue Cooking: Cook the pancakes for 2-3 minutes on one side until bubbles form on the surface and the edges begin to set. Flip carefully and cook the other side for an additional 2-3 minutes until golden brown and cooked through.
- Repeat: Spray the pan with nonstick cooking spray as needed between batches. Continue cooking pancakes until the batter is used up, making approximately 12 small pancakes.
- Serve: Serve the pancakes hot topped with your choice of maple syrup, sliced banana, dark chocolate chips, and pecans for added flavor and texture.
Notes
- This recipe naturally uses gluten-free oats but ensure your oats are certified gluten-free if you need to strictly avoid gluten.
- Use a high-speed blender for best texture and smooth batter; a regular blender may require longer processing time.
- You can swap almond milk for other plant-based or regular milk as preferred.
- Customize toppings with fresh fruit, nuts, or a drizzle of nut butter for extra nutrition.
- For fluffier pancakes, allow the batter to rest for 5-10 minutes before cooking.
- If batter seems too thick, add a splash more almond milk to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Pumpkin pancakes, Healthy breakfast, Oat pancakes, Gluten free pancakes, Fall recipes, Pumpkin spice, Easy breakfast
