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Blender Pumpkin Oatmeal Pancakes
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Blender Pumpkin Oatmeal Pancakes

Made with filling oats, pumpkin, and spices, these Blender Pumpkin Oatmeal Pancakes are 100% whole grain, low-FODMAP, and gluten-free.
Course Breakfast
Cuisine American
Keyword gluten-free, lactose-free, low-fodmap, oatmeal, oats, pancakes, pumpkin, spice
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 pancakes (2 pancakes per serving)

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.