Healthy Pumpkin Pancakes
Need an easy and healthy recipe to meal prep for the week?
Equipment
- Blender *an immersion blender will work great too! See notes if you do not have a blender
Ingredients
- 1 cup pumpkin puree
- 2 cups rolled oats gf works too!
- 1-2 scoops protein powder feel free to omit! just decrease the almond milk by 2 tbsp
- 1 cup unsweetened almond milk
- 2 large eggs
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- 2 tsp pumpkin pie spice or cinnamon!
- ½ tsp baking powder
- ½ tbsp apple cide vinegar
- ½ tsp salt
- 1 tbsp coconut oil for the pan! also can use butter or non-stick spray
Instructions
- Blend all the ingredients in a blender. Scrape down the sides to make sure everything is smooth and incorporated. The batter should be thick yet pourable.
- Preheat a non-stick skillet on medium-low heat. Use coconut oil, butter, or non-stick spray to ensure the pancakes do not stick!
- Scoop ¼ cup of pancake batter onto the pan and gently spread it out to a circular shape (depending on how thick your batter is). Cook for 2-3 minutes before flipping to the other side! They should be lightly golden brown.
- Repeat this process until all your batter is used up. It makes about 16, 3-4 inch pancakes.
- Serve hot with maple syrup! Or you can store them in the fridge for up to one week and reheat them in the microwave whenever you need a quick breakfast or snack!
Notes
*If you do not have a high-speed blender or an immersion blender, that's okay! You can still make this recipe. Just combine all the ingredients with the whole oats (oat flour if you have that on hand), and they will come out with the same delicious flavor. The only thing that will be different is the texture because the oats will not be smooth.
*My favorite way to eat these after meal-prepping is cold, straight from the fridge, with some whip-cream or yogurt!