Healthy Pumpkin Oat Pancakes, made with pumpkin puree, oat flour, arrowroot flour, and maple syrup.
The real question is: do you drizzle maple syrup on top of your pancakes, or dip each bite into the syrup?! Maybe this is just me, but ever since I was little, I’ve preferred to have a little ramekin of maple syrup on the side for pancake-dipping! This way my pancakes don’t get too drenched in maple syrup, soggy, and too sweet for my liking!
Not only are theses Healthy Pumpkin Oat Pancakes packed with nutrients, but they are also totally delicious! I hope that these become a favourite for your whole family. I like to top my pancakes with berries, pomegranate, or raspberry chia seed jam.
Canned pumpkin is an understated ingredient that many people have hidden away in their pantry. I’m willing to bet that you forget all about pumpkin, until fall rolls around and pumpkin-spice everything takes over the world! Not only is canned pumpkin very convenient, but it’s also full of nutrients and fibre. Studies show that fibre supports a healthy digestive system, and helps to protect against cardiovascular disease, and type 2 diabetes.
As you may have guessed from the bright orange colour, pumpkin is high in beta-carotene (a provitamin A carotenoid that the body converts into Vitamin A). Pumpkin is also a great source of Vitamin C, potassium, manganese, iron, copper, and antioxidants such as lutein and zeaxanthin. Lutein and zeaxanthin are two antioxidants that are important for vision and eye health, along with Vitamin A.
This Healthy Pumpkin Oat Pancakes recipe makes a small batch of about 8 – 10 large pancakes, perfect for two people. If you have a larger group to feed, you may want to double it!
Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!
Healthy Pumpkin Oat Pancakes
- ¾ cup pumpkin puree
- 1 egg
- ½ cup oat milk or dairy-free milk of your choice
- 2 tbsp maple syrup
- 1 tbsp avocado oil
- 1 cup oat flour
- 2 tbsp arrowroot flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Mix the wet ingredients together in a small bowl.
- In a smaller bowl, mix the dry ingredients.
- Add the dry ingredients into the wet, and stir until combined.
- Heat a cast iron frying pan and melt some coconut oil in it for cooking. Use a tablespoon to measure out the pancake batter.
- Top with berries, a sprinkle of cinnamon, and maple syrup!
If you liked this recipe for Healthy Pumpkin Oat Pancakes, be sure to check out my Coconut Flour Gluten Free Pancakes, and these Overnight Oats with Raspberry Chia Jam for more healthy breakfast ideas!