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.
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
- 1 tsp honey
- chopped walnuts
- 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
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!