Pumpkin Oat Flour Pancakes

5 from 1 review

These Pumpkin Oat Flour Pancakes are light, fluffy and packed with warm pumpkin spice flavor! Made with wholesome oat flour, pumpkin puree and maple syrup, they're an easy, healthy fall breakfast that's perfect for meal prep!

Prep Time10

Cook Time20

Chilling time0

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 224kcal

Author: Marcie

Ingredients

2 large eggs
3/4 cup pumpkin puree not pumpkin pie filling
2 tablespoons pure maple syrup plus more for serving
2 tablespoons olive oil
1 cup unsweetened almond milk see note 1
1.5 cups oat flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt

Instructions

In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, olive oil and almond milk until well combined.
2 large eggs, 3/4 cup pumpkin puree, 2 tablespoons pure maple syrup, 2 tablespoons olive oil, 1 cup unsweetened almond milk
Add the oat flour, baking powder, pumpkin pie spice and sea salt. Stir just until combined.
1.5 cups oat flour, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1/4 teaspoon sea salt
Preheat a nonstick griddle or pan over medium heat. Lightly grease with butter if desired.
Use an ice cream scoop to portion the batter onto the griddle, leaving room between the pancakes. Gently spread the batter if necessary. Cook for approximately 2–3 minutes, until the edges begin to set and the bottoms are golden brown. Flip carefully and cook for another 1–2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Serve warm with maple syrup or your favorite toppings.

Notes

Pro tip: Use 3/4 cup milk for thicker pancakes or 1 cup for a thinner batter. Add more milk as needed if the batter thickens.
I prefer cooking these pancakes in a little butter on a nonstick griddle, but the butter and pan type is optional.
The recipe makes approximately 10–12 pancakes, depending on scoop size.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition