Healthy Pumpkin Pancakes (Oatmeal Recipe)
These healthy pumpkin pancakes are made with oats in the blender and cook up soft, golden, and full of fall flavor.
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Ingredients
- ¾ cup milk
- 2 eggs
- ½ cup pumpkin pureé
- 2 cups old fashioned oats
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Make the batter:
- In a blender, place the milk, eggs, pumpkin, oats, baking powder, cinnamon, and salt. Blend until smooth. Place the liquid ingredients first for a better blend. The batter will be thick, do not add liquid to adjust.
Cook the pancakes:
- Heat a non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter per pancake. Cook the first side for 2 minutes. When the edges begin to look defined and bubbles form, flip them over and cook the other side for 2 more minutes. Don't press them down with a spatula; just let them fully cook.
- Remove the pancakes from the pan and cook the rest. Serve them warm with your favorite syrup and toppings.
Storage:
- Refrigerate cooled pancakes in an airtight container or zip bag for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave, in 30-second increments, or toast them.
Notes
- If using quick-cooking (instant) oats, you'll need to add 1 to 2 tablespoons more into the blender.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Nutrition
Serving: 3 pancakes | Calories: 213kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 517mg | Potassium: 319mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4979IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 3mg
