Pumpkin Oatmeal Pancakes are a quick, healthy spin on everyone’s favorite morning treat! Made in the blender, they are whipped up in a jiffy with very little dishes to clean up afterward. I love that they are virtually guiltless, being that they are gluten free, dairy free, and naturally sweetened with maple syrup- so waistline friendly that even I will indulge in a plate, which (sadly) almost never happens!
Pumpkin Oatmeal Pancakes
- 2 1/2 cups old fashioned oats I use certified gluten free oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 3/4 cup pumpkin puree
- 2 eggs
- 3 Tbsp pure maple syrup
- 2 Tbsp coconut oil
- 2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Add baking powder, baking soda, and salt and pulse to combine.
- Add milk, pumpkin puree, eggs, syrup, coconut oil cider vinegar, vanilla, cinnamon, cloves and nutmeg. Puree 20-30 seconds, or until combined.
- Let mixture rest for about 5 minutes while you heat a large skillet over medium heat. Grease the skillet with a little extra butter/ghee/oil or nonstick spray.
- Scoop batter into skillet (I used ice cream scoop). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.