A cozy pancake stack that’s as good for your taste buds as it is for your body. These blender pancakes are giving fall, but with a wellness twist. They’re high in fiber, rich in protein, and sneak in all the benefits of pumpkin without tasting too healthy (because, let’s be real, pancakes should always feel like a treat).
Why You’ll Love Them
- Pumpkin purée = antioxidant-rich, gut-friendly goodness.
- Greek yogurt brings protein and probiotics to the table.
- Rolled oats keep you satisfied with soluble fiber and a boost of plant-based protein.
- Cinnamon doesn’t just taste like fall—it’s anti-inflammatory and packed with antioxidants.
- The best part? Everything goes into the blender, so you can whip them up on a Sunday morning without a pile of dishes.
Pumpkin Oat Pancakes
Recipe Type:Breakfast
Serving Size:2-3 servings
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Ingredients
1/4 cup pumpkin purée
1 egg
1/2 cup Greek yogurt (can do a dairy-free yogurt alternative as well)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup rolled oats (can do GF)
3 tablespoons almond milk (or milk of choice)
Oil or butter for greasing the pan (such as coconut oil or vegan butter)
Instructions:
1. Add all ingredients to a blender and pulse until smooth.
- For a thinner batter: add an extra tablespoon of almond milk at a time until you reach the desired consistency.
- For a thicker batter: blend in 2 additional tablespoons of rolled oats.
2. Heat a skillet over medium heat and lightly grease with oil or butter.
3. Pour the batter into the skillet, leaving space between pancakes. Cook for about 2 minutes per side, or until golden brown and set.
4. Serve warm with your favorite toppings. Try a dollop of Greek yogurt, a sprinkle of powdered sugar, crushed pecans or pumpkin seeds, and a drizzle of maple syrup for a nourishing fall breakfast.
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