Healthy Oatmeal Pumpkin Oatmeal Pancakes (gluten-free, dairy-free)

5 from 4 votes

Healthy Oatmeal Pumpkin Oatmeal Pancakes (gluten-free, dairy-free)

Made easy with rolled oats in a blender, these pancakes are the perfect fall breakfast. Gluten-free, dairy-free, refined sugar-free and oil-free!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 73kcal

Equipment

1 High Speed Blender

Ingredients

1 cup pumpkin puree not pumpkin pie mix
2 eggs
½ cup non-dairy milk
1 teaspoon apple cider vinegar
1 cup rolled oatmeal
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼-½ teaspoon fine sea salt
dairy-free butter or oil for cooking
pure maple syrup for serving

US Customary - Metric

Instructions

Preheat a skillet or pancake griddle while you prepare the pancake batter.
In a pitcher of a high speed blender, add the ingredients starting with the wet ingredients (they should be closest to the blade for easier blending). Blend on high until smooth.
Lightly grease the skillet and pour about ¼-⅓ cup of batter per pancake. Cook for several minutes, until firm around the edges. Flip and cook on the opposite side for a few more minutes. Repeat until all of the batter has been cooked, using a spatula to help scrape out any excess batter that remains in the pitcher.
Serve warm with pure maple syrup and enjoy!

Notes

Nutrition Facts are for one pancake (without butter or maple syrup) and may vary depending on specific ingredients you choose.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.

Tips for Best Results

Make sure you have all of your ingredients ready to go. Once the liquid touches the leavening agents (baking soda and powder) they will start reacting. You want to get blending as soon as possible one this happens!
Preheat your skillet so that the batter is ready to cook when you're done blending. The longer the batter sits in the blender, the thicker it will get. The consistency should be pourable immediately after you blend the ingredients together. If it’s on the thicker side then I don’t recommend adding more milk. That will only make them more dense with an undercooked texture in the center.
Cook the batter all at once, either using a large griddle or skillet, if possible. As I said above, the batter will thicken the longer it sits so it helps to cook it all at once. That said, if you want to cook them in batches, you will likely need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual.
Different brands of pumpkin puree can vary. My go-to brand for pumpkin puree is Farmers Market Brand but it tends to be slightly watery compared to more common brands like Libby's. If you find the batter is super thick immediately after blending then it's likely you will need to add a few tablespoons of water or milk the next time you make them. Note: I find it's best to add liquid before blending as adding it after (once the leavening has started to react) can make it seem like you need more liquid than you really do. This results in an undercooked texture. That's why I say to wait until next time you make them and add more liquid. If your batter is thick after blending, just scoop it out, spread out on the skillet and cook it as is.

Nutrition