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pumpkin oatmeal pancake on white plate with gold fork
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Meaningful Eats

Pumpkin Oatmeal Pancakes

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 servings

Ingredients

  • 1 ½ cups gluten-free rolled oats
  • ¼ cup ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup almond milk room temperature or warm
  • 6 tablespoons pumpkin
  • 2 tablespoons maple syrup
  • 1 egg
  • ¼ 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 ½ 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

Calories: 462kcal | Carbohydrates: 44g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 55mg | Sodium: 334mg | Potassium: 675mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2597IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 3mg