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Pumpkin Pancakes

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 2/3 cup pumpkin puree
  • 2 eggs
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Avocado oil or ghee for frying

Method

  1. Add all of the ingredients to a high-powered blender and blend on high until completely smooth. Allow the batter to rest while you heat your griddle.
  2. Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
  3. Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
  4. Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
  5. Serve the pancakes warm with plenty of maple syrup.

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