Healthy Pumpkin Pancakes (Gluten Free)

These healthy pumpkin pancakes are easy and gluten free! They're made in the blender with oatmeal, pumpkin pure and cozy fall spices.

This healthy pumpkin pancakes recipe is what your fall brunch dreams are made of! Imagine a thick stack of warm fluffy pancakes on a chill fall morning. At my house, we'll likely have Gilmore Girls playing and a few Leaves scented B&BW candles lit.

Why we love these healthy pumpkin pancakes

I love these healthy pumpkin pancakes because they're so easy to make. I'm not one to want to make a big mess with breakfast on the weekends, so having a recipe like this that's easy (and easy to clean) is great.

All you need to make this healthy pumpkin pancakes recipe is a blender and either a griddle or pan. Add all of the ingredients into the blender and blend on high for 1-2 minutes, or until the batter is smooth.

Ingredient notes

• Rolled oats (I use Gluten Free): we like to use Bob's Red Mill!
• Almond milk: you could also swap this for any dairy free milk you like.
• Banana: try to use one that is over-ripe and slightly starting to brown, It's a little mushier and easier to mix.
• Pumpkin puree: make sure you don't buy pumpkin pie mix. The puree is pumpkin only and includes so many nutrients and fiber.
• Pure maple syrup: this adds a little sweetness to them, but you can leave it out if you only want to sweeten it with banana.
• Fall spices: pumpkin pie spice is the best and adds so much warmth to this recipe.

There's a really good chance you already have all of these recipes at your house right now!

Isn't one of the favorite part of pancakes is what you put on top of them? Are you a plain pancake eater? Or do you like to add butter and syrup? Give me all the toppings, there can't be too many in my opinion!

Our favorite toppings

• Grass-fed butter and pure maple syrup (one of my faves!)
• Grass-fed butter and cinnamon
• Almond butter and pecans
• Grass-fed butter, pecans and pure maple syrup
• Bananas and cinnamon
• Any combination of the above ingredients:)

How to make healthy pumpkin pancakes

1. Start by adding the gluten free oats to the blender. Blend them on high for a minute or so to create an oat flour.
2. Next, add the rest of the ingredients to the blender then close the lid and turn it on high for 1-2 minutes, or until the batter is smooth.
3. Heat your griddle or a pan on the stove to medium-low heat. Grease with grass-fed butter or coconut oil cooking spray. Pour or scoop 1/4 cup of batter onto the pan once it's hot.
4. Cook on one side for 2-3 minutes, or until sides start to bubble then flip them once and cook for 2-3 minutes on the other side. Try to avoid flipping multiple times.
5. Serve warm with your favorite toppings!

Prefer to watch instead of read?

These healthy pumpkin pancakes are the best fall breakfast or brunch! It's one of our favorites to make!

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More healthy pumpkin recipes:

• Pumpkin pie oatmeal
• Healthy pumpkin muffins (one bowl)
• Healthy Pumpkin Cookies
• Low Carb Pumpkin Muffins
• Paleo Pumpkin Bars

Recipe

Healthy Pumpkin Pancakes

This healthy pumpkin pancakes recipe is easy and gluten free! It's made in the blender with bananas and oatmeal, so there's no flour or refined sugar. Just lots of pumpkin, spice and fall flavors. It's a great clean eating breakfast!

3.81 from 82 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Servings: 12 pancakes

Calories: 313kcal

Author: Molly Thompson

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Ingredients

• 2 ¼ cups oats gluten free oats if desired
• 1 1/4 cups unsweetened vanilla almond cashew or coconut milk
• 1 large ripe banana
• 1/2 cup pumpkin puree
• ¼ cup pure maple syrup
• 1 large egg
• 1/4 teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons baking powder
• coconut oil or grass-fed butter for cooking

Instructions

• Place the oats in a high speed blender and blend on high to create an oat flour. Add the rest of the ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
• Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.

Notes

Store in the fridge: place in an air tight container for up to 5 days. Warm up in the microwave.

Freezer instructions: store them in individual bags or containers to thaw or cook as needed. Place them directly in the toaster from frozen or thaw overnight in the fridge and warm in the microwave.

Nutrition

Serving: 2pancakes | Calories: 313kcal | Carbohydrates: 41.7g | Protein: 5.3g | Fat: 1g | Cholesterol: 31mg | Sodium: 115.7mg | Fiber: 4.2g | Sugar: 17g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!