Healthy Pumpkin Gingerbread Pancakes
Made with oatmeal and pumpkin puree, each pancake packs 5g of protein! Gluten-free, dairy-free and oil-free.
Servings: 6 pancakes
Calories: 135kcal
Ingredients
- ½ cup pumpkin puree not pumpkin pie mix
- 2 tablespoons molasses
- ⅓ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups rolled oatmeal
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Instructions
- Warm a large skillet over medium heat while you prepare the batter. You want the pan to sizzle when drops of water hit it, but not be so hot that it is smoking.
- In a high speed blender, combine ingredients with wet ingredients closest to the blade. Blend until smooth.
- Lightly grease the pan then pour about ¼ cup batter for each pancake. Cook for several minutes. Once they are firm along the edges, use a spatula to flip and cook the opposite side for a few minutes more. Repeat until all of the batter is gone from the blender. You will likely need to use a silicone spatula to scrape out the last of the batter onto the pan.
- Serve pancakes warm with pure maple syrup and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for several months.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Serving: 1pancake | Calories: 135kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 317mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3310IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg