Healthy Pumpkin Oatmeal Pancakes
Pumpkin is a popular choice in the fall and it’s easy to find many pumpkin recipes. Try this healthy pumpkin oatmeal pancakes recipe for your next morning breakfast. It’s quick and easy to prepare!
Equipment
- GreenPan Cookware
- Emile Henry Ramekin Set
- Vitamix
Ingredients
- 1 1/2 cups Old-fashioned rolled oats
- 3/4 cup Pumpkin puree
- 2/3 cup Almond milk
- 2 large Eggs
- 1 tbsp Pure maple syrup
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Ground cloves
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Butter, for cooking
Instructions
- Step 1: Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
- Step 2: Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase
- Step 3: Place a saucepan over medium heat and lightly coat it with butter. After 2 minutes the butter is melted, and it is time to make the pancakes. Add about 1/3 cup of the batter to the saucepan for each pancake, or you can make your own size if you prefer.
- Step 4: Cook for 3 minutes until the bubble on the top remain, and flip the pancakes and cook until golden brown.
Notes
Substitute with 1 tsp of pumpkin spice for cinnamon, ginger and nutmeg
Substitute with quick oats or gluten free oats if desired (just be sure to use a blender such as the Vitamix)
If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread out the batter a bit. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. But if your batter gets thicker, you can add extra almond milk, around 1 tbsp and mix with a spatula to check the consistency before adding more milk if necessary.