Oatmeal Pumpkin Pancakes

These delicious pumpkin pancakes use ground oats instead of wheat flour. They're hearty, healthy, and delicious!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 94kcal

Author Amee

2 cups finely ground whole oats (measure oats after grinding-you'll need about 2 1/3 cups whole oats)
2 tsp baking powder
½ tsp pumpkin pie spice
¼ tsp salt
2 eggs
½ cup pumpkin puree
½ tsp vanilla extract
2 tbsp 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 tbsp 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 tbsp collagen peptides I use the Vital Proteins brand

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 1/4 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.

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).