Pumpkin Oatmeal Pancakes

Treat yourself to the taste of fall with Pumpkin Oatmeal Pancakes. These delicious cakes are made using vanilla, rolled oats, maple syrup, and loads of pumpkin for the perfect flavor combo!

Course Breakfast, gluten-free, healthy breakfast, pancakes

Cuisine American

Keyword Pumpkin Oatmeal Pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 27kcal

Author Erin Antoniak

Ingredients

2 heaping cups rolled oats certified gluten free if necessary
1 small ripe banana
⅓ cup pumpkin puree
1 egg
1 cup almond milk
1 tablespoon maple syrup
1 teaspoon vanilla
1.5 tablespoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

Instructions

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 ⅓ 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.

Nutrition