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Easy Healthy Blender Pumpkin Pancakes Recipe

Healthy Blender Pumpkin Pancakes

5 from 2 votes
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  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.

Notes

Gluten-Free | Dairy-Free | Egg-Free | Refined Sugar-Free | Plant-Based |