The most delicious pumpkin oat pancakes
It’s still summer, but that doesn’t mean we can’t create breakfast with a little hint of autumn! Besides, it’s about that point in the summer when many people start dreaming of cooler mornings and a little less humidity.
These pumpkin oatmeal pancakes totally bring about those fall spirits! They’re made with pumpkin puree and pumpkin pie spice to get that delicious flavor, but they’re also decked out with banana, rolled oats, and maple syrup. These ingredients create a flavor blast that’s warm, cozy, and perfect with extra maple syrup!
Ingredients in healthy pumpkin pancakes
We’ll start off with some classic rolled oats before throwing in a banana, pumpkin puree, and other ingredients. The maple syrup, vanilla, salt, and pumpkin pie spice really bring about the great flavors!
- Rolled oats: Start with 2 heaping cups of rolled oats. Be sure to get certified gluten-free oats if aiming for a gluten-free meal!
- Banana: Next, grab 1 small and ripe banana.
- Pumpkin puree: 1/3 cup of pumpkin puree is what we’ll use to get that delicious pumpkin flavor.
- Egg: Include 1 egg to help the ingredients bind together.
- Almond milk: 1 cup of almond milk is used to help the batter achieve the right consistency.
- Maple syrup: Throw in 1 tbsp of maple syrup for some all natural sweet flavor.
- Vanilla: Include 1 tsp of vanilla for an extra delicious taste.
- Pumpkin pie spice: Next, add 1.5 tbsp of pumpkin pie spice.
- Baking powder: We will use 1 tsp of baking powder to help the pancakes fluff up.
- Baking soda: The same goes for baking soda — add 1/2 tsp.
- Salt: Include 1/4 tsp of salt for taste.
- Cinnamon: Last but not least, finish off your pumpkin pancakes with 1 tsp of cinnamon.
A list of kitchen tools you’ll need
To make pumpkin oat pancakes, things are pretty simple. You’ll need three main items: a high speed blender, a skillet, and nonstick spray (or butter). Beyond that, just grab your measuring cups and you’ll be ready! You’ll need 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make pumpkin oatmeal pancakes
Oat pancakes are just as easy to whip together as regular pancakes! The only extra step is blending the oats into a flour. It only takes about 15 minutes to prep and make all of the cakes!
Begin by grinding the oats in a high speed blender until they reach a flour-like consistency. They’ll become oat flour!
Add the rest of the ingredients to the blender and blend until they’re well-combined but not over-blended. Stop to scrape down the sides as needed.
Let the batter rest for about 5 minutes to thicken. It’s good if it’s pretty thick!
Grease a skillet with butter or nonstick spray and place it over medium-low heat. Pour in 1/3 cup of the batter.
Let the batter cook, flipping once bubbles form and the bottom is golden brown.
Repeat until all of the pancakes are made.
Ingredient add-on ideas
Want to add some extra flavors to your pancakes? There are a few ways to do so! First, blueberries make a great addition. Strawberries too! You can also top your pancakes with extra butter and maple syrup. Another idea? Pecans! Extra points if they’re glazed.
You can totally save extra pancakes for tomorrow! Store them in a tightly sealed container and keep them refrigerated. You can enjoy for up to 3 days!
What makes these pancakes healthier
When it comes to these fluffy pancakes, I pulled out my stash of healthier ingredients to make some much needed swaps. These changes not only made for delicious pancakes, they also created an overall healthier result!
First up, we’re using rolled oats rather than flour. We’ll blend up the oats until we reach a flour consistency, essentially creating oat flour! This provides more nutrients than white flour.
Next, we sneak in potassium with a ripe banana.
Pumpkin puree not only adds flavor, it also supplies Vitamin A, fiber, Vitamin C, and loads of healthy carbs. Eat up!
For these pancakes, I skipped the dairy milk and went with almond instead. This is one of my favorite ways to save some calories and make things a bit healthier!
If you liked this recipe, you’ll want to try these!
From this recipe you’ve learned just how delicious oats can be, but the great meals don’t stop there! Try some of these oat-filled recipes for some more protein-rich dishes.
- Healthy Cherry Pie Oatmeal Bars
- Baked Oatmeal for One (Two Ways)
- Oatmeal Raisin Energy Balls
- Carrot Cake Oatmeal Breakfast Cookies
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
- 2 heaping cups rolled oats (certified gluten free if necessary)
- 1 small ripe banana
- 1/3 cup pumpkin puree
- 1 egg
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1.5 tablespoons pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- In a high speed blender, grind oats until flour like consistency, making oat flour.
- Add in remainder of ingredients and blend until well combined but not overblending, stopping to scrape down sides as needed.
- Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
- Flip over once bubbles have formed and bottom is golden brown.
- Repeat until all pancakes are made.
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