Fluffy Pumpkin Pie Spice Oatmeal Pancakes - No Refined Sugar!
Looking for a healthy pumpkin pancakes recipe that actually tastes good? Look no further, these fluffy, delicious pumpkin spice pancakes have no refined sugar, flour or oil. Made with oats, real pumpkin and ingredients you can feel good about!
Equipment
- Griddle This stove-top cast-iron reversible griddle and grill plate by Lodge is ideal for making big batches of pancakes.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 2 cups old fashioned rolled oats not instant, blended into oat flour
- 1/3 cup unflavored collagen protein
- 2 Tablespoons granular monk fruit sweetener
- 1 Tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 tsp. salt
- 1 1/2 cups milk dairy or plant based
- 1 cup pumpkin puree not pumpkin pie mix
- 2 eggs
- 1/2 teaspoon vanilla extract
Instructions
- In a blender or food processor, add the oats and blend/process into oat flour. Depending on the blender/food processor, this should just take about 30-45 seconds to render flour.
- To the blender with the oat flour, add the rest of the ingredients; collagen protein powder, baking powder, spices, sweetener, salt, pumpkin, egg, milk and vanilla.
- Blend all ingredients until smooth.
For Baking Pancakes
- Preheat oven to 350 degrees. Pour out 5-6, 4" pancakes on a sheet pan lined with parchment paper. Bake the pancakes for 12-14 minutes or until the pancakes are firm in the center.
For Pan-Frying/Griddle Pancakes
- Preheat a griddle on medium heat. Lightly spray with avocado oils spray. When hot, pour out 5-6, 4" pancakes. Flip pancakes when air bubbles come through the center of the pancake batter. Lightly brown on both sides, then transfer to a plate.
- Enjoy pancakes while hot. Top with your favorite pancake toppings.
Notes
1 serving of pancakes = 3-4, 4" pancakes
Storage: Store any leftovers in an airtight container in the refrigerator. Leftover pancakes will keep for up to 5 days refrigerated.
Freezing: Pancakes can be frozen. Place pancakes in a single layer separated by parchment or waxed paper. This prevents the pancakes from sticking together when frozen. Store in resealable freezer bag or freezer container. Will keep for up to 3 months frozen.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 45gProtein: 30gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 93mgSodium: 688mgPotassium: 451mgFiber: 6gSugar: 7gVitamin A: 9803IUVitamin C: 3mgCalcium: 350mgIron: 4mg
Tried this recipe?Let us know how it was!