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healthy pumpkin pancakes stacked on a white plate with syrup drizzling down the side

Healthy Pumpkin Pancakes

3.89 from 88 votes
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!
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Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Servings: 12 pancakes
Author: Molly Thompson

INGREDIENTS

  • 2 ¼ cups oats gluten free oats if desired
  • 1 1/4 cups unsweetened vanilla almond cashew, coconut or oat 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 or food processor 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 non-stick pan over medium 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 one side, or until the edges are set and the batter starts to bubble around the edges. Carefully flip the pancakes over using a spatula and cook for another 2-3 minutes on the other side, or until the pancakes are cooked all the way through. Serve warm with extra bananas, butter, extra fruit, nuts, nut butter or maple syrup.

Notes

Homemade pumpkin pie spice: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground ginger
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 so I can see it and feature you!