Pumpkin Oatmeal Pancakes taste just like pumpkin flavored chocolate chip oatmeal cookie. The batter is easy to whip up in a blender for a quick and delicious brunch pancake stack.
Place all ingredients (except oats and chocolate chips) in a blender and pulse until well combined. Or place the ingredients in a large bowl and whisk vigorously by hand or with a hand mixer.
3 eggs, ⅓ cup pumpkin puree, ⅓ cup milk, 2 tablespoons honey, 2 tablespoons peanut butter, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, ⅔ cup whole wheat flour, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
Fold in the rolled oats and chocolate chips by hand.
1.5 cups rolled oats, ½ cup dark chocolate chips
If the batter seems too thick or too runny adjust by adding ½ tablespoons of milk or 1 tablespoon flour at a time until right consistency is achieved.
Heat a griddle or non-stick pan on medium-low heat and lightly grease it. Use about ¼ cup of batter per pancake. Carefully flip once the edges are set. Repeat with remaining batter. Regrease as necessary.
Makes 10-12 smaller, thick pancakes. Serve with extra chocolate chips, a dollop of butter and/or maple syrup.
Nutrition
Nutrition Facts
Pumpkin Oatmeal Pancakes Recipe
Serving Size
3 pancakes (out of 12)
Amount per Serving
Calories
517
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
75
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
125
mg
42
%
Sodium
265
mg
11
%
Potassium
802
mg
23
%
Carbohydrates
63
g
21
%
Fiber
7
g
28
%
Sugar
19
g
21
%
Protein
15
g
30
%
Vitamin A
3394
IU
68
%
Vitamin C
1
mg
1
%
Calcium
278
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Oatmeal Pancakes
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