Listen up party people. It’s officially #AKPUMPKINWEEK!
Most of you might already know that I do pumpkin-themed week every year because a) I love all things pumpkin, and b) pumpkin is packed with nutrition, so I figure why not create some awesome recipes you can come back to every single year when you get that pumpkin-crazed look in your eyes.
To kick off pumpkin week, we’re starting with these delicious healthy pumpkin pancakes that just so happen to be gluten free AND dairy free. Whoo hoo!
This recipe is based off both my banana oatmeal pancakes and my apple oatmeal pancakes, both recipes are made in the blender, require no flour, and just so happen to be naturally gluten free & dairy free.
Personally, what I adore about these pumpkin pancakes is how perfectly fluffy they are on the inside, plus they’re just the right amount of thickness and are ultimate breakfast treat with a drizzle of salted peanut or almond butter + pure maple syrup. Highly recommend!
Ingredients in pumpkin oatmeal pancakes
These healthy pumpkin pancakes are made with simple ingredients and also happen to be an awesome post-workout breakfast because they’re packed with healthy complex carbs and 12g protein per serving. Hell yes! Here’s what you’ll need:
- Pumpkin puree: be sure to use a pumpkin puree that’s just pumpkin (no added sugars, etc.)
- Eggs: you’ll need 2 eggs in this pancake recipe. I haven’t tested these with flax eggs but let me know if you do.
- Milk: I like to use unsweetened vanilla almond milk but you can use any milk you’d like.
- Vanilla extract: for a little boost of flavor.
- Maple syrup: these pumpkin pancakes are naturally sweetened with pure maple syrup.
- Rolled oats: be sure to use rolled oats (gluten free if desired) to give these the perfect texture. Do not use steel cut oats.
- Baking powder: a bit of baking powder will help these pumpkin pancakes get nice and fluffy.
- Cozy spices: we’re using cinnamon, nutmeg, allspice, ground ginger and salt. Alternatively you can sub those out and use 1 1/2 teaspoons of pumpkin pie spice.
How to make healthy pumpkin pancakes
- Making this pumpkin oatmeal pancake recipe is easier than you think. Just place all ingredients into a blender and blend until the batter is nice and smooth, about 1 minute.
- Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook 2 minute more.
- Serve pancakes with pecans, butter (or my personal favorite: peanut butter) and a drizzle of pure maple syrup. Enjoy!
How to keep pancakes warm
Feel free to make these healthy pumpkin pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
If you’d like to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. I do it all the time!
More pumpkin recipes to try
I hope you LOVE these healthy pumpkin pancakes as much as we do! I’d love if you leave a comment below and let me know how you enjoyed them. xo!
Healthy Pumpkin Oatmeal Pancakes
Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten free and can be made right in your blender!
- ¾ cup pumpkin puree
- 2 large eggs
- ⅔ cup unsweetened vanilla almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Olive oil, for cooking
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Feel free to replace the spices with 1 1/2 teaspoons of pumpkin pie spice.
To freeze: If you'd like to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.