Made with filling oats, pumpkin, and spices, these Blender Pumpkin Oatmeal Pancakes are 100% whole grain, low-FODMAP, and gluten-free.
My husband and I love eating pancakes for breakfast on the weekends. However, we discovered that a few hours after eating pancakes, we wouldn’t feel so well . I decided to try making pancakes with 100% whole grains. Oats to be exact. I love oats because they are filling and give me energy. Plus, they slow down digestion and prevent blood sugar spikes and crashes. Even with a little drizzle of syrup, we both feel great after eating these blender oatmeal pancakes!
Spooky Reading for October
Before I share my recipe, I thought I’d share some of my recent ghostly reads. If you are like me, you like to read ghost stories year round, but especially in the month leading up to Halloween. If you are in the mood to get spooked, here are my recommendations, starting with The Dead Romantics by Ashley Poston. The main character is a ghostwriter who happens to see ghosts. While dealing with some heavy topics, this book is still lighthearted, fun, and enjoyable. A romantic comedy…with a little death on the side.
The Book of Cold Cases by Simone St. James involves a murder mystery that a true crime blogger is determined to solve. With a creepy haunted mansion, dangerous sea-side cliffs, and a malevolent ghost, this book will definitely get you in the Halloween mood.
Wendy Webb is one of my favorite ghost story authors. I have read all of her books, which take place in my old stomping grounds: Minnesota. The Stroke of Winter is her most recent book and it does not disappoint. A women returns to her old family home to renovate it into a bed-and-breakfast. A house with a closed-off room, the darkness of winter, and some creepy paintings make for a really spooky read.
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The Pumpkin Pancake Recipe
Now that you are in the fall mood, we’ll get back to the recipe. I started playing around with blender oatmeal pancakes, the kind where you just dump all the ingredients in a blender for a quick and easy batter. The latest recipe I came up with is for Blender Pumpkin Oatmeal Pancakes. You can make this recipe in a blender, but I actually prefer to use my food processor. The reason is mainly because I use my food processor more and it sits on my kitchen counter for easy access. I have had the same food processor for years and I still highly recommend it, along with my electric griddle.
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Time needed: 30 minutes
How to make Blender Pumpkin Oatmeal Pancakes
- Grind oats
Blitz oats in a blender or food processor until finely ground. Add the sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves and pulse several times until blended.
- Blend to make the batter
Add the milk, pumpkin, egg, and vinegar or lemon juice. Blend or process until mixture is evenly combined. Let batter sit about 10 minutes to thicken up.
- Pour batter onto hot griddle
While batter is sitting, heat a non-stick electric griddle to 375 degrees F or a large non-stick skillet over medium-low heat. For each pancake pour about 1/3 cup of batter onto griddle or skillet.
- Flip pancakes
Flip when bubbles on top start to break and edges start looking a little dry.
- Cook until golden brown
Cook remaining side until golden brown. Repeat with remaining batches.
- Serve
Serve hot with maple syrup and/or butter if desired.
You may enjoy these other low-FODMAP pancake recipes from my collection:
Blender Pumpkin Oatmeal Pancakes
Equipment
- 1 Blender (or food processor)
- 1 Electric griddle (or large skillet)
Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 2 tablespoons brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 ½ cups milk of your choice (lactose-free or almond milk for low-FODMAP)
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vinegar or lemon juice
Instructions
- Blitz oats in a blender or food processor until finely ground. Add the sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves and pulse several times until blended. Add the milk, pumpkin, egg, and vinegar or lemon juice. Blend or process until mixture is evenly combined.
- Let batter sit about 10 minutes to thicken up.
- While batter is sitting, heat a non-stick electric griddle to 375 degrees F or a large non-stick skillet over medium-low heat.
- For each pancake pour about 1/3 cup of batter onto griddle or skillet. Flip when bubbles on top start to break and edges start looking a little dry. Cook remaining side until golden brown. Repeat with remaining batches.
- Serve hot with maple syrup and/or butter if desired.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
