Simple Oatmeal Pumpkin Pancakes (No Flour)

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Simple Oatmeal Pumpkin Pancakes (No Flour)

Celebrate fall all year round with these one-bowl spiced oatmeal pumpkin pancakes! They're nourishing and super easy to make with oat flour, canned pumpkin, and maple syrup for subtle sweetness.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose

Keyword oat flour, pancakes, pumpkin

Servings medium-sized pancakes

Calories 184

Author Robyn Conley Downs

Ingredients

¼ cup coconut oil, melted (or butter)
1 cup canned pumpkin puree
1 Tablespoon apple cider vinegar
4 Tablespoons pure maple syrup
1 Tablespoon vanilla extract
4 large eggs
2 cups whole oats (or oat flour)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cup milk (you can use almond, rice, dairy; whatever milk you like)

Instructions

In a large bowl, stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well combined. If the batter seems too thick add a splash more milk to thin it out.
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
Serve the pancakes immediately with an optional dollop of whipped cream. Or keep warm in a 200°F oven. To serve, drizzle with warm maple syrup.

Notes

Oat Flour: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online. Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
Freezing & Reheating: To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.

Nutrition