These healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs, no dairy, and no flour needed, they make a fabulous breakfast!
Pumpkin season is in full swing and I’m just a little excited.
To some, we reserve pumpkin for healthy desserts, like pumpkin pie, pumpkin bread, or pumpkin muffins, but for me, I love to have some first thing in the morning, as healthy pumpkin pancakes!
Why you’ll love this recipe
- All made in the blender. Seriously, you don’t even need a mixing bowl to prep everything!
- No eggs or dairy. With none of these ingredients needed, these pancakes are perfect if you follow a vegan and/or gluten free diet.
- Accidentally flourless. By using rolled oats as the base, this recipe skips the need for any white flour, adding extra fiber and protein.
Now, just because these pancakes are healthy does not mean they compromise on taste. The texture is extra thick, fluffy, and soft in the middle. They are pleasantly sweet and full of pumpkin flavor, and perfect with some maple syrup and other toppings!
This recipe uses pantry staple and affordable ingredients. There are no egg substitutes or alternatives needed either. Here is what you’ll need:
- Rolled oats. Blended rolled oats yield oat flour, which replaces the need for any flour. You can also use quick-cooking oats. As I wanted to keep this recipe gluten-free, I used certified gluten-free rolled oats.
- Pumpkin pie spice. A must for any pumpkin recipe! If you can’t find pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves, and ginger.
- Baking powder. Gives the pancakes extra fluffiness, especially when combined with vinegar.
- Apple cider vinegar. When mixed with the baking powder, achieves a texture that replicates eggs. You can also use white vinegar.
- Pumpkin puree. Unsweetened pumpkin puree. You can also use the canned variety. Just be sure it is not pumpkin pie filling.
- Maple syrup. Adds a little natural sweetness to the pancakes. You can also use agave nectar or coconut syrup.
- Milk of choice. Any plant based milk works, like almond milk or oat milk. You may need more than the recommended amount.
How to make healthy pumpkin pancakes
The beauty of this recipe is how hands off it is. All you do is add everything into a blender and your batter is ready to be turned into pancakes!
Step 1- Make the pancake batter
In a high-speed blender or food processor, add all your ingredients and pulse until a thick batter remains. If your batter is a little too thick, add some extra milk. Let your batter sit for 5 minutes, to thicken.
Step 2- Cook the pancakes
Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter onto it. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 3 minutes. Repeat the process until all the pancake batter is used up.
Tips to make the best recipe
- The pancake batter will be thick and smooth, but it wouldn’t be overly pourable. We expect this and if you want thinner pancakes, you can add more milk.
- You’ll notice that this recipe includes a full tablespoon of baking powder. This isn’t a mistake, as it helps the pancakes become super fluffy. Be sure to use a good quality baking powder, as some leave a metallic aftertaste.
- If you don’t have vinegar, you can also use lemon juice or orange juice.
- Fold through some chocolate chips or even nuts or seeds, to give it some added texture and flavor!
- To store: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store them in the refrigerator for up to 7 days.
- To freeze: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
- To reheat: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan.
Frequently Asked Questions
If you can’t tolerate oats, quinoa flakes or standard all purpose flour can be used.
Yes, use this exact batter to make healthy pumpkin waffles.
Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.
TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days.
TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan.
Serving: 1pancake | Calories: 81kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Sodium: 175mg | Potassium: 76mg | Fiber: 2g | Vitamin A: 2396IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg | NET CARBS: 12g