Pumpkin Oatmeal Pancakes (Gluten Free)
Pumpkin Oatmeal Pancakes
These delicious pumpkin oatmeal pancakes are a must-have this fall! They are made completely with a blender and use oats as the flour.
They are made within 20 minutes. We all need easy recipes, right? You just pour the ingredients into a blender and pour the batter onto a hot griddle to make these easy pumpkin pancakes
Can it get any easier?
Technically, these pancakes have no flour! The oatmeal turns into oat flour and makes it a gluten free pancake recipe.
Give these pumpkin oat pancakes a try!
Pumpkin Oatmeal Pancakes Ingredients
You only need a few pantry staples to make these healthy pumpkin pancakes plus some cozy fall spices!
- some old-fashioned rolled oats
- pumpkin puree
- almond milk
- a few large eggs
- pure maple syrup
- vanilla extract
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- baking powder
- salt
- Butter, for cooking
You can make these into dairy free pumpkin pancakes by omitting the butter and using something like coconut oil to cook the pancakes.
How to make Healthy Pumpkin Pancakes with Oat Flour
Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
Blend until completely smooth. Using a spatula, remove any dry ingredients that are attached to the walls of the blender vase and blend again.
Place a saucepan over medium heat and lightly coat it with some butter.
Once the butter is melted, start making the pancakes. Add about 1/3 cup of the batter to the saucepan for each pancake, or you can make your own size if you prefer.
If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread out the batter a bit. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending.
But if your batter gets too thick, you can add extra almond milk, start with 1 tbsp, and mix with a spatula to check the consistency before adding more milk if necessary.
Cook for 3 minutes, until the bubbles on the top remain, flip the pancakes, and cook until golden brown.
When you are ready to serve, place a stack of pumpkin oat pancakes on a plate, and add some yummy maple syrup and a dab of butter.
Can you make pancakes with oat flour?
Yes, you can make pancakes with oat flour. Oat flour is made by grinding oats into a flour consistency. These easy pumpkin pancakes use whole oats that are ground with a blender to create oat flour.
You can make anything with oat flour, from bread to cookies. It’s a wonderful flour and budget-friendly. If you want to try out more oat flour recipes, here’s an oat flour pumpkin muffin recipe.
Gluten Free Pumpkin Pancakes
These healthy pumpkin pancakes are gluten free if you make them with certified gluten free oats. Oats are naturally gluten free but during the manufacturing process, they can sometimes become contaminated with gluten.
Are oat flour pancakes healthy?
Yes, oat flour is a healthy gluten free flour. If you are on a diet where you need to restrict carbs, it is not a good choice for you since oats are high in carbs.
What can you do with canned pumpkin that is not a pie?
You can do many things with canned pumpkin that is not pie. Making a healthy pumpkin pancake recipe like this is a great way to use pumpkin puree or leftover pumpkin pie filling.
Can I use any oats to make oat flour?
You can use a variety of oats to make oat flour. You can use old-fashioned oats, quick-cooking oats, or steel-cut oats to make oat flour. Different types of oats create different amounts of oat flour. For example, steel-cut oats will create more oat flour.
For this recipe, I suggest you use old-fashioned oats so you end up with the same amount of oat flour.
Can I make these no flour pumpkin pancakes egg free?
Yes, you can make these easy pumpkin pancakes egg free. Use your favorite egg replacer. I haven’t tried this recipe egg free but it should work just fine.
The pancakes might be a little more brittle. With ingredients like pumpkin puree and maple syrup, the batter will hold up well with any egg replacer.
More Gluten Free Pumpkin Recipes
- Keto Pumpkin Pudding
- Pumpkin Meringue Cookies
- Mini Crustless Pumpkin Pies
- Oat Flour Pumpkin Muffins
- Pumpkin Protein Balls
Pumpkin Oatmeal Pancake Recipe
Pumpkin Oatmeal Pancakes
These delicious pumpkin oatmeal pancakes are a must-have this fall! They are made completely with a blender and use oats as the flour.
Ingredients
- 1 ½ cups old-fashioned rolled oats
- ¾ cup pumpkin puree
- ⅔ cup almond milk
- 2 large eggs
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Butter, for cooking
Instructions
- Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
- Blend until completely smooth. Using a spatula, remove any dry ingredients that are attached to the walls of the blender vase and blend again.
- Place a saucepan over medium heat and lightly coat it with some butter.
- Once the butter is melted, start making the pancakes. Add about 1/3 cup of the batter to the saucepan for each pancake, or you can make your own size if you prefer.
- If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread out the batter a bit. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. But if your batter gets too thick, you can add extra almond milk, start with 1 tbsp, and mix with a spatula to check the consistency before adding more milk if necessary.
- Cook for 3 minutes, until the bubbles on the top remain, flip the pancakes, and cook until golden brown.
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.
