Last updated on November 22nd, 2018 at 03:15 pm
A surprisingly delicious healthy high-fiber breakfast recipe I didn’t expect, these healthy pumpkin pancakes have really won me over. Easy, don’t take long to prepare and got me thinking about them for days now…
And I don’t even like pumpkin.
But it’s true. Like, sorry pumpkin but you’ll never be watermelon. As much as you try.
Now pumpkin’s like: “I don’t care about your opinion. I am who I am and I’m special.”
Well, after setting the mood, let’s get to the pancakes, shall we?
Because not only did I use pumpkin to make these pancakes healthier, I also, like always – used oats instead of flour.
That all-purpose flour is not getting my money any time soon. I don’t even know how to use it anymore.
Also, nada sugar. But some honey, not too much though – 1 Tbsp for 2 servings. The pumpkin had made the mixture already sweeter.
Then cinnamon. MMMMMMMMM cinnamon. I love cinnamon, that anti-diabetic wonder.
No pumpkin spice! I repeat: NO PUMPKIN SPICE. Because, well…unpopular opinion coming up:
I HATE ANYTHING PUMPKIN SPICE. Did you hear me people on Mars?
You know what? This year, I figured maybe I just didn’t quite “get” the magic of pumpkin spice, even though I had tried many many times to like it. So I then decided to be more courageous and to spend a small fortune on a pumpkin spice latte. Something I had never done before.
Why? Why don’t people tell the truth? It’s not good. Don’t pretend it is, just because it’s in a Starbucks cup and looks delicious on pictures.
Just like cauliflower rice isn’t rice. I like cauliflower, I like rice. And both of them don’t taste the same, just because you turn them into look-a-likes.
Okay, I don’t know where that rant came from.
Back to the healthy pumpkin pancakes.
Well, they’re very good. What can I say? I didn’t quite believe in them, but they are. They turned out moist, which I actually liked (another surprise). I added some vanilla as well which made me like them even better.
I topped them with some more honey, chopped walnuts and cream cheese. That’s right, cream cheese. I regret nothing. But you can also use whipped coconut cream or your favorite yogurt. Or you know – whichever toppings you like!
Now let’s get to the recipe.
Easy and delicious healthy breakfast recipe - these healthy pumpkin pancakes are high-fiber and made with oats, honey and cinnamon!
- 1 1/3 cup pumpkin puree
- 1 tbsp coconut oil + some to cook
- 1 cup oats*
- 1 egg
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1 Tbsp honey
- 1 tsp honey
- chopped walnuts
- cream cheese or whipped coconut cream
- Grind oats in a nut grinder or your food processor.
- In a mixing bowl - whisk pumpkin puree with coconut oil, honey and egg. (I actually cooked a pumpkin and made the puree myself).
- Add baking powder, soda, ground oats, cinnamon and vanilla. Mix.
- Cover the surface of a non-stick pan with coconut oil. At medium to (low-) medium heat, using a spoon, pour the mixture forming small pancakes.
- Cook until bubbles appear on the surface of the pancake and the mixture is not liquid (should take a minute, maybe two), then flip and cook until golden brown. Put on a plate and repeat for the rest.
- Top with your favorite toppings! My choice was 1 tsp honey, walnuts and some old cream cheese I found in my fridge.
* If using oat flour - a little less
Well, I hope you forgive me my little rant if you do like pumpkin spice – go for it! I’ve still got a lot of pumpkin puree in my freezer, now at least I know what I’ll be doing with it.
I also hope you’ll enjoy this recipe as much as I did, or even more!