Wholesome Pumpkin Pancakes
These pumpkin pancakes are filled with warming spices, perfect for cozy fall mornings, and packed with protein.
Made with oat flour (just blended rolled oats) and your choice of yogurt, these pancakes are naturally gluten-free if you use certified GF oats. They're refined sugar-free, high in protein, and warm with fall spice — a nourishing breakfast that feels like a treat.
2–3
5 minutes
15 minutes
Ingredients
- •1 cup organic rolled oats
- •1½ tsp pumpkin pie spice
- •½ cup organic Greek yogurt (or coconut yogurt)
- •½ cup organic pumpkin purée
- •¼ cup milk of choice
- •2 eggs (or flax eggs)
- •¼ cup maple syrup
- •1 tsp vanilla
- •½ tsp baking powder
Instructions
- 1
In a blender, pulse oats until they form a flour.
- 2
Add all remaining ingredients and blend until a smooth batter forms. Add more milk as needed to reach pancake batter consistency.
- 3
Add coconut oil or ghee to a warm skillet.
- 4
Spoon batter onto skillet and flip when the underside is golden brown. Cook low and slow for best results.
- 5
Enjoy with pecans or walnuts, or a drizzle of maple syrup!