Healthy and flourless (gluten free recipe) pumpkin pancakes flavored to taste like a pumpkin oatmeal chocolate-chip cookie. Delicious and healthy pancakes the whole family can enjoy!
You were warned about my healthy pancake obsession…. And these probably won’t be the last. Okay spoiler alert there are more coming.
Or at least there are more in the works. The idea is there, but its the execution is what I’m struggling with. You all know and love cinnamon roll pancakes right? Well, I’ve been trying to make some healthy and flourless but still super tasty. That’s turning out to be a challenge, but hopefully soon I will have something to show for it.
If not I’m sure another flavor will be here soon enough 🙂
I am not even afraid to admit my obsession with all things Fall. I basically pretend it’s Fall even in the summer. Like when I was trying to perfect this pumpkin bread in May…. Or that I say it’s officially Fall in our home before the calendars or weather men/women say it is. Pretty much the day school starts, Fall starts too in my book.
We are all pretty big fans of pumpkin-y spices (cinnamon, nutmeg, pumpkin pie spice, ginger, etc.) in our home so these pancakes passed the test for the perfect amount of spice. That said, I know people vary GREATLY on how much spice they like. My best advice is to add slowly. If you are nervous there is too much spice you can start with half and taste the batter then add more of what you like.
Alternatively, if you are crazy about spices, you’ll likely want even more. Just taste and add as you go to make it perfect for you.
Another substitution you can make is to add nuts in place of the dark chocolate. Or if you are not a fan of anything in your pancakes (berries, nuts, chocolate, etc.) you can absolutely leave the chocolate out. If you do, you may want to slightly increase the sugar as the chocolate definitely contributes to the sweetness of these pancakes.
- 1/2 cup canned pumpkin (not pumpkin pie filling and not an entire can)
- 1/3 cup pumpkin or vanilla flavored Greek yogurt
- 1/3 cup unsweetened vanilla almond milk or sub whatever milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned oats
- 1/2 cup oat flour blended oats
- 4 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/3 cup dark chocolate chips
In a small bowl, mix together the wet ingredients until very well combined.
I recommend using a pumpkin or vanilla flavored Greek yogurt (pumpkin if you can find it!) and vanilla flavored almond milk for an extra burst of flavor (there really is a difference and it's awesome!), but plain yogurt or milk will work too.
In another bowl (very important to separate wet and dry ingredients for this recipe), toss together all of the dry ingredients and stir until well combined.
To make oat flour, place regular old fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. Make sure they aren't chunky and really resemble a flour. Measure after blending and not before.
Lightly pack the brown sugar when you add it - you may want a little more if you aren't used to healthy treats. Increase spices to personal preference.
Combine wet and dry and stir until just combined. Over-mixing the batter yields denser pancakes.
Grease a griddle or large nonstick skillet with nonstick spray (I use a coconut oil based spray) and heat the griddle to medium heat.
Place about 3-4 tablespoons (the smaller, the better these work out) on the griddle or skillet. Allow to cook about 2-4 minutes per side or until golden brown and the center is "poofy" (completely cooked through)
Place on a plate, cover with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven UNCOVERED for up to 20 minutes - after that they start to dry out.
Recipe adapted from my oatmeal cookie pancake recipe.
More delicious and healthy pumpkin breakfast ideas: