Pumpkin Oatmeal Pancakes
These fluffy Pumpkin Oatmeal Pancakes will be a welcome addition to a fall weekend brunch. They are Dairy-Free and Gluten-Free, topped with real maple syrup and scattered with pecans.
- 1 1/2 Cups Old Fashioned Rolled Oats
- 1/4 Cup Pumpkin Puree Not Pie Filling
- 2/3 Cup Almond Milk Or Favorite Dairy Free Milk
- 2 Eggs Large
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 1 Tablespoon Butter Or Cooking Oil
- Chopped Pecans Optional
Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
Blend until completely smooth. Use a spatula to remove all remaining dry ingredients from the sides of the blender.
Place a saucepan over medium heat and lightly coat with butter or cooking spray. After 2 minutes of heating the butter or pan, add about 1/3 cup of batter to the pan or your preferred amount to make each pancake. The longer the batter sits the thicker it gets from the Oatmeal. You can thin out as needed with a Tablespoon of Almond Milk until the consistency is what you desire.
Cook for 3 minutes until the bubble on the top remains and flip the pancakes and cook until golden brown.
Serving: 1g | Calories: 138kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 174mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1728IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg