Pumpkin Oatmeal Pancakes Recipe

How can pancakes that taste like oatmeal cookies even be a thing? But trust me, these Pumpkin Oatmeal Pancakes are just that. A heavenly way to eat dessert for breakfast with whole grains and cozy pumpkin flavor.

These pumpkin pancakes with oatmeal include no refined sugar. There is just a little honey to sweeten them. When I use maple syrup to drizzle on top, I found that I didn't even need any honey. Even dark chocolate chips sweeten the batter nicely.

Can it get much healthier than having a vegetable for breakfast? The pumpkin puree also allows to cut down the fat in this recipe to a minimal 2 tablespoons of coconut oil for the entire batch of 10-12 pancakes.

These pumpkin pancakes are loaded with whole grains thanks to the whole wheat flour and rolled oats. I am pretty sure oat flour or a gluten-free flour blend would work in this pancake recipe.

Whole grain oats are my favorite healthy staple for breakfast and dessert.

Ingredients and Substitutions

Here are the ingredients needed for this oatmeal pumpkin pancake recipe; and some suggestions for possible alternatives

• eggs
• pumpkin puree
• milk - any type; dairy or dairy-free like almond milk
• honey - maple syrup works too
• peanut butter - or almond butter; this is what gives the pancakes a denser, almost cookie like texture
• melted coconut oil - or butter
• vanilla extract
• whole wheat flour - or oat flour
• baking powder
• pumpkin pie spice - or a mixture of warming spices like cinnamon, cloves, ginger, nutmeg
• salt
• rolled oats
• dark chocolate chips

Check the recipe box below for detailed measurements.

Instructions

1. Place all the ingredients (aside from the rolled oats and chocolate chips) in a blender and pulse until well combined. Alternatively mix the ingredients in a large bowl with a hand mixer
2. Fold in the rolled oats and chocolate chips
3. Preheat a griddle or frying pan. Grease lightly, then pour ¼ cup of batter per pancake. Cook on medium-low until the edges are set (about 3 minutes). Then flip and finish cooking (1-2 minutes)
4. Serve the pumpkin oat pancakes as is or top with a pat of butter and maple syrup

Storage

Store any leftover pancakes in an airtight container in the fridge for up to 1 week. Or freeze for up to 3 months. Leftovers are great reheat in a toaster or toaster oven.

Tips

• These Pumpkin Oatmeal Pancakes are small and thick, just like an oatmeal cookie. Around 3 pancakes makes a decent filling serving.

• Use a blender - You can easily whip all ingredients together at once by pulsing them in a blender until combined. Only the rolled oats and chocolate chips should be stirred in by hand. You want to keep those whole for a great texture contrast.
• Adjust the batter consistency - The batter should be thick. If it seems too runny, don't be afraid to add a little more flour or rolled oats to thicken it up. Should the batter be too dry, a little extra milk can solve that.
• Cook on medium-low heat - I believe due to the pumpkin puree, the outside of these pancakes browns much faster that regular pancakes. So be patient and cook on fairly low heat.
• Flip carefully - These pumpkin oatmeal cookie pancakes are a little more fragile. I am usually using a knife to help guide the pancake onto the spatula before flipping.

FAQs

Related

More healthy breakfast inspiration