Meet these healthy blender pumpkin spice oatmeal pancakes! Add all the ingredients to a blender, blend until smooth, and cook. Healthy and easy to digest, these pancakes are made with rolled oats only, so they don’t sit in your stomach like hockey pucks. Top them with cinnamon pecan almond butter and grain-free granola for the fall brunch of your dreams.
Remember how I told you that there would be a lot of fall comfort food recipes coming your way over the coming weeks? I wasn’t kidding.
The long days are gradually giving way to long nights, the leaves are changing colour, the mornings are cool and crisp. The Canada geese are beginning to fly in formation as they prepare their migration south, a harbinger of cooler weather to come. The pathways are quieter, which is my preference for running. Hot weather makes me feel ill at ease, uncomfortable, out of place–cooler weather, on the other hand, makes me feel calm, relaxed, and positively blissful.
Fall is my favourite for many reasons, but naturally, food is at the top of the list. I have a deep appreciation for the spring and summer produce, but I live for the fall harvest. The hearty squash. The vibrant purple cabbages. The apples. I love the long-simmered soups and stews that we once again crave. Baking breads, muffins, cakes. Dreaming up all manner of fall comfort recipes for you all! That’s my cup of tea.
Which brings me to these pumpkin spice oatmeal pancakes. I’ve been a big fan of blender pancakes since trying this recipe by Fit Mitten Kitchen earlier this year. An easier or healthier pancake recipe you are unlikely to find! I modified the original recipe by replacing the banana with pumpkin puree and adding spices. All that needs to be done is add all the ingredients to a blender, blend, and cook. And the nice thing about this recipe is that the base is entirely oats. I have some pretty vivid childhood memories of eating whole wheat flour pancakes that quite literally sat in our stomachs like hockey pucks for several hours after eating them. I consequently developed a years-long aversion to them. These pancakes, on the other hand, are basically like eating porridge in another format, so they digest easily and provide you with some serious energy!
I hope you love these pumpkin spice oatmeal pancakes. They’re:
-Easy to make
-Perfect for busy weekday mornings AND slow weekend mornings
-Brimming with fall flavours
Meet these healthy blender pumpkin spice oatmeal pancakes! Add all the ingredients to a blender, blend until smooth, and cook. Healthy and easy to digest, these pancakes are made with rolled oats only, so they don’t sit in your stomach like hockey pucks.
- 1/2 cup unsweetened non-dairy milk
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 cup unsweetened pumpkin puree
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- Pinch of cloves
- Pinch of fine sea salt
- 1/2 tsp pure vanilla extract
- 1 large egg
- 1 1/2 tbsp pure maple syrup
- Butter, ghee, or coconut oil, for cooking
- Place all ingredients in an upright blender. Blend until smooth.
- Heat a large skillet (cast iron works best) over medium heat. Once hot, add 1/2 tsp of butter, ghee, or coconut oil. Cook pancakes, using 1/4 cup of batter for each pancake. You will be able to fit about 2-3 pancakes on the pan at a time.
- Cook pancakes for 2-3 minutes per side. Once cooked, transfer to a wire rack to cool until ready to serve.
- Serve with cinnamon pecan almond butter or nut/seed butter of choice, grain-free granola (optional), additional maple syrup, and/or thinly sliced apple!
Though I have not tried it, I imagine that you can make this recipe vegan by using 1 flax egg (1 tbsp of ground flax mixed with 2.5 tbsp of water) in place of the egg.
Recipe adapted from Fit Mitten Kitchen.
Keywords: pumpkin spice pancakes, pumpkin pancakes, blender pancakes, oatmeal pancakes, healthy pumpkin pancakes