I think it’s time to share this recipe with you. I really hate myself for saying it, but pumpkin season is coming to an end!! It’s time to use up those last couple cans of pumpkin you have in your pantry. I have a few cans left myself and I will definitely be making these delicious pancakes again.
Don’t be intimidated by making homemade Pumpkin Pancakes, they are super simple and come together quickly. They also make for a perfect weekend family breakfast.. and we loved them so much I made it twice in one week.
They also pair nicely with scrambled eggs!
Healthy Pumpkin Pancakes
1 cup Oats
1 cup Pumpkin Puree
1 tbsp Canola Oil or Coconut Oil
1/4 cup Low Fat Milk or milk of choice
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie spice
1/4 tsp Sea salt
Directions: Place oats in a food processor with all the dry ingredients. Mix until oats look like flour (about 1 minute). Add in Pumpkin, Milk, Oil & Eggs. Mix until smooth.
Spray or use butter to coat a pancake pan or griddle, turn the heat to medium high. Scoop out mix to make medium size pancakes. Cook a few minutes then flip and cook 3-4 more minutes until golden & crispy.
Optional: add nuts or chocolate chips & serve warm with light butter and syrup.
Per Pancake: These are approximately 68 calories, 2.6g fat, 9.8g carbs, 1.8g fiber, 2g protein
Which do you love more: Pancakes or waffles?
What is your favorite breakfast meal?