Recipe: Pumpkin Oat Pancakes

Whether you are making brunch for family and friends or wanting to prep meals for your week ahead, these pumpkin pancakes are sure to bring a cozy smile to the table. These pancakes are high in vitamin A from the pumpkin, rich in fiber from the oats, and packed with protein from the eggs, yogurt, and milk. Let’s dive into this comforting recipe!

Prep Time

10 minutes

Cook Time

20 minutes

Makes

5 servings

Ingredients

1 large egg

¾ cup of pumpkin puree

1 tablespoon avocado oil

1 teaspoon vanilla extract

½ cup of 2% milk (or preferred milk)

½ cup plain, non-fat Greek yogurt

1½ cups rolled oats

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

¼ teaspoon salt

¼ cup mini chocolate chips, optional

¼ cup walnuts, chopped, optional

Oil or butter, for cooking

Preparation

In a large mixing bowl, add the egg, pumpkin puree, avocado oil, and vanilla extract. Whisk until combined.
Next, add the milk and Greek yogurt to the pumpkin mixture and combine until incorporated.
In a blender, add the oats, baking powder, pumpkin pie spice, cinnamon, and salt and blend until smooth.
Slowly incorporate the dry ingredients into the wet by adding 1/3 of the flour mixture at a time and mixing until almost fully combined. Be careful not to overmix, batter should be thick and smooth.
If desired, fold in the chocolate chips and chopped walnuts.
Heat a griddle or non-stick pan over medium heat and then oil the pan. The batter may thicken while it sits, so add small amounts of milk as needed to thin. Using a ¼ cup measuring cup, portion the batter onto the pan. Cook pancakes until bubbles start to appear, about 3 minutes. Flip to cook the opposite side for another 3 minutes until golden brown.
Enjoy warm, topped with your choice of ingredients like maple syrup, whipped cream, yogurt, and/or extra sprinkle of pumpkin pie spice!
Leftover pancakes can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for a month.