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close up of a stack of pumpkin pancakes with pecans and maple syrup on top with a fork next to it
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Pumpkin Pancakes with Oatmeal

These delicious pumpkin pancakes use ground oats instead of wheat flour. They're hearty, healthy, and delicious!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 94kcal
Author Amee

Ingredients

  • 2 cups finely ground whole oats (measure oats after grinding-you'll need about 2 ⅓ cups whole oats)
  • 2 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • 2 tablespoon brown sugar or sweetener of choice
  • 1 cup Fairlife 2% milk you can also use buttermilk or kefir- but it will create a thicker batter and a more dense pancake
  • 1 tablespoon extra virgin olive oil you can also use melted butter or avocado oil
  • olive oil cooking spray for greasing pan *can also use coconut oil
  • Optional: 4 tablespoon collagen peptides I use the Vital Proteins brand

Instructions

  • Grind oats in a food processor until finely ground.
  • Whisk ground oats, pumpkin pie spice, baking powder, and salt together in a large bowl (add collagen powder here, if using)
  • Whisk the eggs
  • Blend remaining ingredients together in a large bowl and whisk in the eggs
  • Combine the flour mixture and liquid mixture together and whisk until just blended
  • Heat a skillet over medium heat and spray with cooking spray
  • Pour ¼ cup of the pancake mix onto the hot skillet and cook until pancake begins to bubble.  If the pan is too hot, the pancake will brown too quickly before its ready to flip. Flip pancake and cook the other side for 1-2 minutes. 
  • Optional: Top pancakes with butter, good quality maple syrup, and toasted pecans.

Notes

Calories and macros are for 1 (4") pancake. Adding collagen powder adds another 6 calories, 9 g sodium, and 1.5 g protein per pancake.
  • Mix gently. Be careful not to overmix the batter. Overmixing can lead to tough pancakes. Just stir until the ingredients are combined.
  • Let the batter rest. Letting the batter rest for 5-10 minutes before cooking helps the oats absorb moisture, resulting in fluffier pancakes.
  • Preheat the pan to medium-high. If it’s too hot, the oat pumpkin pancakes will sear and brown too quickly before they’re ready to be flipped. 
  • Keep warm. To keep your pancakes warm while cooking the rest of the batch, place them on a baking sheet in a warm oven (around 200°F).

Nutrition

Serving: 1pancake | Calories: 94kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 106mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1639IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 1mg