Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten free and can be made right in your blender!
It’s no secret by now that I love all things pumpkin, which is why I’ve created so many awesome recipes you can come back to every single year when you get that pumpkin-crazed look in your eyes.
Today, I’m sharing with you an incredible recipe that will change your perception of bread baking. With just nine ingredients, you can create a truly magical bread that will captivate you with its taste and texture. Watch how easy and quick it is to make your own bread at home, and you’ll never go back to buying bread from the store.
Ingredients:
1/4 kabocha pumpkin
1 cinnamon stick
2 eggs
1/2 cup of oats (240ml cup)
1/2 cup of milk
1/2 cup of the cooking water
1 teaspoon of baking powder
1 tablespoon of vanilla essence
1 pinch of salt 1/2 teaspoon of unsalted butter
honey to taste
Instructions:
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you’ll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter.
Help yourself!
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