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Healthy Pumpkin Oatmeal Pancakes

Healthy Pumpkin Oatmeal Pancakes
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Healthy Pumpkin Oatmeal Pancakes combine wholesome oats and nutrient-rich pumpkin puree to create a fluffy, fiber-packed breakfast that is naturally sweet and perfect for fall. This recipe provides a tender texture without extra flour and can be easily customized for gluten-free or vegan diets, delivering a nourishing and delicious morning meal.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats (certified gluten-free if needed)
  • 1 teaspoon baking powder (gluten-free if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup pumpkin puree
  • 2 large eggs (or flax/chia eggs for vegan option)
  • 3/4 cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons maple syrup or honey (optional)

Instructions

  1. Prepare the Batter: Blend the rolled oats in a food processor or blender until they become a fine oat flour. In a large bowl, mix the oat flour with baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, and optional maple syrup until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  2. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Ensure it’s hot enough for even cooking and a golden crust.
  3. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet, spacing them evenly. Cook for 2-3 minutes on one side until bubbles form and edges set, then flip carefully and cook an additional 2 minutes to finish.
  4. Serve Warm: Remove cooked pancakes and keep warm in a low oven or covered plate while cooking the remaining batter. Serve immediately with your favorite toppings.

Notes

  • Use fresh oats to blend your own oat flour for the best texture.
  • Do not overmix the batter to keep pancakes tender and fluffy.
  • Maintain medium heat to avoid burning while ensuring pancakes cook through.
  • Let the batter rest for 5-10 minutes to allow oats to absorb moisture and thicken.
  • Fold in any add-ins like chocolate chips or nuts last to preserve batter texture.

Nutrition

Keywords: pumpkin pancakes, oatmeal pancakes, healthy breakfast, gluten free, vegan pancakes, fall recipes, fiber rich, nutritious breakfast

Find it online: https://lillysplate.com/healthy-pumpkin-oatmeal-pancakes/