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4.64 from 11 votes

Healthy Pumpkin Pancakes

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 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free, healthy
Servings: 6
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

Calories: 163kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 287mg | Potassium: 343mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg