Blender Pumpkin Oatmeal Pancakes
Try this Blender Pumpkin Oatmeal Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 3/4 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1 cup milk (i used unsweetened almond milk)
- 3 tbsp pure maple syrup
- 2 1/2 cups old fashioned oats (i use certified gluten free oa
- 2 tbsp butter ghee or coconut oil (can also sub dairy free butter)
- Carbohydrate 6.22692385217017 g
- Cholesterol 31.3197916662524 mg
- Fat 11.7226442707378 g
- Fiber 1.10131460597118 g
- Protein 0.940052291323898 g
- Saturated Fat 7.41814687494245 g
- Serving Size 1 1 (3 inch) pancake (51g)
- Sodium 129.799770822197 mg
- Sugar 5.12560924619899 g
- Trans Fat 0.823023604162008 g
- Calories 132 calories
Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.Add baking powder, baking soda, and salt and pulse to combine.Add milk, pumpkin puree, eggs, syrup, butter/ghee/coconut oil cider vinegar, vanilla, cinnamon. and nutmeg. Puree 20-30 seconds, or until combined.Let mixture rest for about 5 minutes while you heat a large skillet over medium heat. Grease the skillet with a little extra butter/ghee/oil or nonstick spray.Scoop batter into skillet (I use a ¼ cup measuring cup for this). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.
