Pumpkin Oatmeal Pancakes
These Pumpkin Oatmeal Pancakes embody the essence of fall with each bite! The batter is made with Gluten free blended oats, warm spices and naturally sweetened only with maple syrup. These freezer friendly pancakes are the perfect healthy start enjoying for a beautiful crisp autumn day!
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts are estimates
Recipe adapted from Onelovelylife.com
Nutrition
Calories: 237kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 484mgPotassium: 312mgFiber: 5gSugar: 8gVitamin A: 4845IUVitamin C: 1mgCalcium: 133mgIron: 2mg
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