Healthy Blender Pumpkin Pancakes

Healthy Blender Pumpkin Pancakes

These easy and healthy pumpkin pancakes make the perfect Fall weekend brunch at home. My husband and I made a version of these so many times last Fall. They are easy to make as you just throw all of the ingredients in the blender. Pair these pancakes with a relaxing morning in and they’ll taste extra good. I love to set a slow morning mood by turning on some music, setting the table, and making a hot cup of something.

Ingredients:

Makes 10-12 small pancakes ~ Serves 2 Adults ~ Free from eggs, dairy, gluten and refined sugar

• 1 1/4 cups almond milk with maple syrup OR 1 1/2 cups almond milk with coconut sugar option
• 5 TBSP maple syrup OR 5 TBSP coconut sugar – I use maple syrup, but coconut sugar results in a bit sweeter pancake
• 2 cups gluten-free oats
• 2/3 cup pumpkin puree
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice, if you don’t have any use more cinnamon
• 1/2 tsp ground nutmeg
• maple syrup, pecans, walnuts, and/or banana for optional toppings – toppings really help make these

Directions:

1. Add the almond milk (first), oats, pumpkin, baking powder, coconut sugar or maple syrup, cinnamon, and ground nutmeg to a high speed blender. Blend until smooth. Start the blender on low and then work your way up until well blended. Add an additional TBSP of almond milk if needed.
2. Heat up a nonstick pan over medium heat. If you are using a good non-stick pan, you won’t need any oil. Once hot, add 1/4 cups of batter to the pan. Resist cooking the pancakes at high heat or larger pancakes. Cooking them a bit lower and slower will get the insides more done.
3. When the edges start showing a little firmness and light brown, flip them over with a spatula. Use the spatula to gently flatten them. Let them cook for another 2-3 minutes or until the other side is lightly browned. Repeat the process with the remaining batter.
4. Serve topped with maple syrup and the optional walnuts, pecans, sliced bananas, or butter.

Riane’s Tidbits:

Gluten Free Oats

I buy a big, inexpensive bag of gluten free oats from Costco. Check out my free Costco EBOOK here.

Baking Powder

The baking powder I linked above in the ingredients is aluminum free and corn free.

Pumpkin

I use Trader Joe’s Organic Pumpkin in the can. Although not all Trader Joe’s cans are BPA-Free, I’ve learned the pumpkin is (although not labeled). For this reason though, I’ve learned to limit my cans where I can. You just never know for sure.

Coconut Sugar

Coconut sugar is unrefined and has a much lower glycemic index than white refined cane sugar. It’s great in this recipe and I pick this choice when making them for guests. It’s less sweet, but it’s still good and you can always top with more maple syrup need be.

Spices

I use ceylon cinnamon & nutmeg ground from whole cloves. Both are linked in the ingredients if you are interested. Pumpkin spice is a great one to include if you have it on hand.

Almond Milk

Make sure your almond milk is free of additives. I prefer to make my own almond milk from soaked almonds and filtered water. The few times I don’t make my own, I’ll buy Malk. The ingredients are filtered water, organic sprouted almonds, and Himalayan salt. Once you drink pure almond milk, you will never go back.

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Tag me @herhealthystyle or comment below if you try out these pancakes! xx, Riane

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Coconut Banana Oat Pancakes

Healthy Blender Pumpkin Pancakes

These easy and healthy pumpkin pancakes make the perfect Fall weekend brunch at home. They are easy to make as you just throw all of the ingredients in the blender. Pair these pancakes with a relaxing morning in and they'll taste extra good.

5 from 2 votes

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Prep Time 5 mins

Cook Time 20 mins

Servings 2

Ingredients

  

• 1 1/4 cups almond milk with maple syrup OR 1 1/2 cups almond milk with coconut sugar option
• 5 TBSP maple syrup OR 5 TBSP coconut sugar – I use maple syrup but coconut sugar results in a bit sweeter pancake
• 2 cups gluten-free oats
• 2/3 cup pumpkin puree
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice if you don’t have any use more cinnamon
• 1/2 tsp ground nutmeg
• maple syrup pecans, walnuts, and/or banana for optional toppings – toppings really help make these

Instructions

 

• Add the almond milk, oats, pumpkin, baking powder, coconut sugar or maple syrup, cinnamon, and ground nutmeg to a high speed blender. Blend until a smooth. Start the blender on low as there is not much liquid. It should be a pourable pancake batter, but it will be a bit thicker.
• Add 1/4 cups of batter to a nonstick pan over medium heat. If you are using a good non-stick pan, you won’t need any oil. Resist cooking the pancakes at high heat. Cooking them a bit lower and slower will get the insides more done.
• When the edges start showing a little firmness and light brown, flip them over with a spatula. Use the spatula to gently flatten them. Let them cook for another 2-3 minutes or until the other side is lightly browned. Repeat the process with the remaining batter.
• Serve topped with maple syrup and the optional walnuts, pecans, sliced bananas, or butter.

Notes

Gluten-Free | Dairy-Free | Egg-Free | Refined Sugar-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

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