Healthy Pumpkin Pancakes

My healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs, no dairy, and no flour needed, they make a fabulous breakfast! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 2

Total Time 3

Servings servings

Calories 81kcal

Author Arman Liew

Ingredients

1 cup rolled oats gluten free, if needed
1/2 teaspoon pumpkin pie spice can sub for a mix of cinnamon, ginger and cloves
1 tablespoon maple syrup
1/2 cup pumpkin puree
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1/4 cup milk of choice * See notes
1/4 cup chocolate chips Optional

Instructions

Combine the oats, pumpkin pie spice, maple syrup, pumpkin puree, baking powder, apple cider vinegar, and milk in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Video

Notes

Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts.

TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days.

TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.

TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan.

Nutrition