When it’s fall season, and you want a pumpkin breakfast that’s also on the healthy side, THIS is the recipe you need. Pumpkin always has my heart because it makes all things fluffy.
Make sure you use rolled oats for the flour. I sometimes have oat flour on hand so you can skip that step if you have that in your pantry. Ground flaxseed has omega 3 fatty acids, fiber, protein and more. I used regular whole milk, however, you can sub in any milk you prefer. The maple syrup can also be subbed with honey. And for the oil, I used sunflower oil, because it has no taste. Feel free to use melted and cooled coconut oil or avocado oil.
My favorite way to serve pancakes is with some maple syrup topping (or honey), lots of fresh berries and a sprinkle powdered sugar.
Healthy Pumpkin Pancakes
- Pulse your oats in a blender or food processor and pulse until ground up to a flour consistency.
- In a large bowl, whisk together the oat flour, flax meal, baking powder, spices and salt.
- In a medium bowl, whisk together the milk, pumpkin, maple syrup, egg and oil until smooth.
- Add the wet mixture to the dry mixture and stir until combined.
- Let the mixture thicken for 5 minutes.
- Heat some butter on a skillet and when its hot add 1/3 cupfuls of the batter. Lower the heat to low and cook for 2 minutes. Flip each pancake and cook for another 2 minutes.
- Optional: serve with maple syrup or honey and fresh berries.