Healthy Pumpkin Pancakes

Last updated on November 17th, 2020 at 12:08 pm

These healthy pumpkin pancakes, made with oats and no refined sugar are a surprisingly delicious high-fiber breakfast idea and they’ve 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.

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, loser. I am a world famous vegetable, who TF are you?”

Holy crap, a talking pumpkin. Guess we know who’ll make it on the Forbes next this year.

Healthy Pumpkin Pancakes

What can I say? I didn’t quite believe in those huge orange vegetables, but they seem to be a good material for these pancakes. The pancakes turned out moist, which I actually liked and was quite surprised by it. I added some vanilla as well which made me like them even better.

How To Make Healthy Pumpkin Pancakes

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. I’m not a big fan, if you are: do whatever you want.

Here’s how you make the pumpkin oat pancakes:

• you make the batter with oats, pumpkin, coconut oil, honey and the rest of the ingredients
• then you pour palm-sized pancakes in a heated non-stick pan, cook them at low, so they don’t burn, baby, burn
• then you turn them around singing the song “Turn arooound, right now…Every now and then I fall apart” But they don’t fall apart, because you’re careful when you’re flipping.
• Cook on the other side and serve immediately with your favorite toppings!

I topped them with some more honey andchopped walnuts! Super delicous. 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.

Yield: 2

Healthy Pumpkin Pancakes With Oats

Print

Easy and delicious healthy breakfast idea - these healthy pumpkin pancakes are high-fiber and made with oats, honey and cinnamon!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

For The Pancakes

• 1 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

Toppings

• 1 tsp honey
• chopped walnuts

Instructions

1. Grind oats in a nut grinder or your food processor.
2. In a mixing bowl - whisk pumpkin puree with coconut oil, honey and egg. (I actually cooked a pumpkin and made the puree myself).
3. Add baking powder, soda, ground oats, cinnamon and vanilla. Mix.
4. 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.
5. 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.
6. Top with your favorite toppings! My choice was 1 tsp honey, walnuts and some old cream cheese I found in my fridge.

Notes

* If using oat flour - a little less

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 374mgCarbohydrates: 51gFiber: 9gSugar: 16gProtein: 10g

I still have 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!

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