Oatmeal Pumpkin Pancakes (in the blender!)
Breakfast just got so much easier with these Oatmeal Pumpkin Pancakes! Just throw all the ingredients in a blender and cook on a pan for delicious and healthy pumpkin pancakes. Perfect for fall – or any time of year!
About This Oatmeal Pumpkin Pancake Recipe:
I’m a fan of pumpkin everything. Pumpkin lattes, pumpkin muffins, and yes, pumpkin pancakes.
I wanted to create a pumpkin pancake recipe that is equal parts nutritious and equal parts easy. You know, so you can enjoy them for brunch on a lazy Saturday, but also so you can enjoy them as an energizing, healthy breakfast throughout the week.
Cue this recipe for Oatmeal Pumpkin Pancakes that you can make in the blender. Yup, the BLENDER!
What Makes This Recipe Healthy?
Of course, healthy is a pretty subjective term.
However, this recipe for Oatmeal Pumpkin Pancakes is made with several nutritious and nourishing ingredients that offer a variety of macronutrients, vitamins and minerals that will can help you feel energized and satisfied throughout your day.
In this recipe, I used whole grain oats which offer fibre and various minerals and B vitamins. I also used 100% pumpkin puree – a source of vitamin A and vitamin C.
You can use whatever milk or dairy milk alternative you prefer in this pancake recipe. However, if you’re looking to increase the protein content, I’d recommend using cow’s milk or soy milk, which each offer 8-9 grams of protein per cup.
How to Make Blender Pancakes:
Well, its quite the easy process.
All you need to do is add all of your pancake ingredients (see below!) to a blender and well, blend!
Blend the mixture until you reach a smooth liquid consistency with minimal lumps. It’s okay if there are a few!
Add optional mix-ins like chocolate chips or nuts, and then cook.
To cook the pancakes, pour about 1/3 cup of blended pancake batter onto a pre-heated pan or skillet and cook until bubbles form.
Flip the pancakes and cook for another 1-2 minutes. Repeat for all of the pancake batter. Then enjoy with butter, syrup or whatever else you choose!
For a vegan option, use non-dairy milk and a flax egg instead of one large egg. To make a flax egg, whisk 1 tablespoon of flax seed meal with 3 tablespoons of water and let the mixture sit for 5 minutes. Then use as you would an egg!
If you don’t have pumpkin pie spice, you can make your own! For an easy pumpkin pie spice recipe, click here.
More Healthy Breakfast Recipes:
Blender Oatmeal Pumpkin Pancakes
- 1 1/2 cups rolled oats, (rolled oats *not quick oats)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 tsp salt
- 1 1/2 cups milk of choice, plus more if necessary to thin the batter
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- semi-sweet chocolate chips, optional
- oil or butter, for cooking
- Frying pan or skillet
- Add all ingredients (except oil and chocolate chips) to a blender and blend until smooth.
- Add oil to a pan or skillet over medium heat.
- Pour about 1/3 cup batter per pancake and cook until bubbles form (about 2-3 minutes).
- Flip pancakes and cook for another 1-2 minutes.
- Repeat until all pancakes are cooked.
- Top with butter, maple syrup, nuts or desired toppings and serve immediately.
Connect with Hannah Magee, RD!
If you tried these healthy Pumpkin Pancakes or any of my recipes let me know how you liked it by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for more!