Pumpkin Oatmeal Pancakes

pumpkin oatmeal pancake on white plate with gold fork

Meaningful Eats

3 servings

Easy pumpkin pancakes made healthy with ground up oats instead of flour! You can easily use gluten-free oats if needed. These pancakes are spiced, wholesome and perfect for cool fall mornings!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Author Erin Collins

Ingredients

1 1/2 cups gluten-free rolled oats
1/4 cup ground flaxseed
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup almond milk room temperature or warm
6 tablespoons pumpkin
2 tablespoons maple syrup
1 egg
1/4 cup coconut oil melted

Instructions

Place the oats in a blender or food processor. Blend until finely ground, about 60 seconds.
Add the oats to a bowl along with the ground flaxseed, baking powder, pumpkin pie spice and salt.
In a measuring cup or bowl, mix together the almond milk, pumpkin, maple syrup, egg and coconut oil. Mix to combine.
Add the wet ingredients to the dry ingredients and stir until evenly combined.
Cook in a nonstick skillet in a little butter over medium heat for about 2-3 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Flip and cook for another minute on the second side.
Serve warm with maple syrup! Enjoy!

Notes

MAKE IT GLUTEN-FREE: Be sure to use certified gluten-free oats.
If you don't have pumpkin pie spice you can use 1/2 teaspoon cinnamon instead
Be sure your almond milk and the other wet ingredients aren't too cold so the coconut oil doesn't solidify.

Nutrition