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!
5 from 2 votes
Prep Time 5mins
Cook Time 15mins
Total Time 20mins
2cupsold fashioned oats(can use gluten-free oats)
1 ¼cupsunsweetened vanilla almond milk(or milk of your choice)
2tablespoonspure maple syrup
2teaspoonspure vanilla extract
2 1/2teaspoonsbaking powder
For serving: pure maple syrup and whipped cream,optional
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.
To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200°F oven.