Healthy Pumpkin Pancakes (dairy, gluten, nut free)
An easy, healthy recipe for pumpkin pancakes that uses no dairy, gluten, nuts, or refined sugar. Simple to make and so delicious.
Ingredients
- 1 ⅓ cup unsweetened oat milk or milk of choice
- 1 ½ cup pure pumpkin puree
- 2 tablespoon pure maple syrup
- 4 teaspoon vanilla extract
- 4 large eggs
- 3 cups quick oats
- 4 teaspoon baking powder
- 4 tsp pumpkin spice
- ½ tsp salt
- oil or dairy-free butter for cooking
Instructions
- Add all of the ingredients into your blender in the order listed. Blend on high for about 1 minute until the batter is smooth. It should be thick, and you'll need to scoop it out with a spoon.
- Heat your dairy-free butter or oil in a skillet or griddle over medium heat.
- Add a scoopful of batter to your pan and spread it out using the back of a spoon. I like to use ¼ - ⅓ cup batter per pancake. Cook the pancakes for about 3 minutes per side, until they're lightly browned on the bottom and puffy. Reduce the heat if the pan gets too hot, or your pancakes start cooking too quickly. A pan that's too hot will result in pancakes overcooked on the outside and raw on the inside.
- Serve warm. See notes above for topping options. Leftovers will keep in the refrigerator for up to three days.
Nutrition
Calories: 136kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 275mgPotassium: 182mgFiber: 3gSugar: 6gVitamin A: 4902IUVitamin C: 1mgCalcium: 151mgIron: 2mg
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