Last updated on October 6th, 2019 at 08:56 pm
These healthy pumpkin pancakes, made with oats and no refined sugar are a surprisingly delicious high-fiber breakfast 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.
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!