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–+ servings
Pumpkin Pancakes stacked on a plate
Erin Antoniak

Pumpkin Oatmeal Pancakes

5 from 9 votes
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pancakes
Course: Breakfast, gluten-free, healthy breakfast, pancakes
Cuisine: American
Calories: 27
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. In a high speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in remainder of ingredients and blend until well combined but not overblending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
  5. Flip over once bubbles have formed and bottom is golden brown.
  6. Repeat until all pancakes are made.

Nutrition

Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 14mgSodium: 163mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 1087IUVitamin C: 1mgCalcium: 58mgIron: 0.4mg

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