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Oatmeal Pumpkin Pancakes

  • Protein-Packed
  • Meals
  • Holiday
5/5 - 7 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 2 servings

Your favorite Sunday stack is about to get an autumnal remix! These oatmeal pumpkin pancakes were made for slow mornings, so turn up the tunes and put on a cup of tea or coffee - you'll want to savor every bite. Better yet, double or triple the recipe to instantly turn any old family and friends brunch into a new seasonal tradition.

By: Reclaiming Yesterday

Ingredients

Dry ingredients:

  • 3/4 cup oat flour or old fashioned oats
  • 1/4 cup coconut flour
  • 1 scoop collagen (optional, for added protein)
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon turmeric (optional)
  • 1/4 teaspoon salt, plus a pinch

Wet ingredients:

  • 1/3 cup unsweetened canned pumpkin purée
  • 1 Pete and Gerry's Organic Egg
  • 1 cup light coconut milk
  • 1 teaspoon vanilla extract

Directions

Step 1

If making your own oat flour, add old fashioned oats to a food processor and pulse until oats have the texture of flour. Add all dry ingredients to a mixing bowl and stir to combine, making sure there are no clumps.

Step 2

Add wet ingredients to a separate bowl and stir to combine. Fold wet ingredients into dry ingredients and stir to combine. The mixture will be fairly thick. Let sit for 4-5 minutes.

Step 3

Heat a skillet or griddle (cast iron is preferred) on low or medium-low heat and add a spoonful of ghee or butter. Using a 1/4 cup measuring cup, pour pancake mix onto skillet or griddle. Pancakes should flatten to about 1/4-inch thickness.

Step 4

Allow pancakes to cook slowly on one side, checking to see if the bottom is golden brown before flipping. Flip and cook for about 4 minutes on the other side, turning down the heat if the pancakes are cooking too fast.

Step 5

Divide pancakes between two plates and top with yogurt, cashew butter, maple syrup, or your favorite pancake toppings.

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