Fluffy 5-Mins Pumpkin Oatmeal Pancakes (Gluten-Free)

Name: Fluffy 5-Mins Pumpkin Oatmeal Pancakes (Gluten-Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ cups old fashioned rolled oats (use certified gluten free oats for gluten free); 1 cups milk (or non-dairy milk); ¾ canned pumpkin puree (not pumpkin pie filling); 2 large eggs; 3 tablespoons light brown sugar (see recipe notes for substitutes); 2 teaspoons vanilla extract; 2 teaspoons baking powder; 1 ½ teaspoon pumpkin pie spice (see recipe notes for substitute); ⅛ teaspoon salt; optional: melted coconut oil or butter (for greasing griddle)

5 steps

Prep:5minCook:10min

Short on time and effort? Then these fluffy, restaurant-worthy pancakes made with pumpkin and oatmeal are your recipe for success! With 5-minutes prep and a quick turn on the griddle, you'll be dishing up a stack of pumpkin oat pancakes effortlessly. Even though they are flourless and gluten-free, they cook up tender, thick, and fluffy because of an easy trick - resting the batter before cooking hydrates and softens the oats.

Updated at: Wed, 08 Nov 2023 23:46:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories315.6 kcal (16%)

Total Fat10.6 g (15%)

Carbs44.5 g (17%)

Sugars14.5 g (16%)

Protein10.8 g (22%)

Sodium383.4 mg (19%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsrolled oats

old fashioned, use certified gluten free oats for gluten free

1 cupsmilk

or non-dairy milk

0.75pumpkin puree

canned, not pumpkin pie filling

2eggs

large

3 tablespoonslight brown sugar

see recipe notes for substitutes

2 teaspoonsvanilla extract

2 teaspoonsbaking powder

1 ½ teaspoonpumpkin pie spice

see recipe notes for substitute

⅛ teaspoonsalt

coconut oil

melted, or butter, for greasing griddle

Instructions

Step 1

Place all ingredients in a high speed blender. For best results, place the dry ingredients on the bottom. (If using an immersion blender place all the ingredients in a large bowl.) Process for 1 minute, or until very smooth, scraping down blender 1-2 times.

Step 2

Ideally, let the batter sit for 10 minutes to allow the oats to hydrate and soak up the moisture. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. In the last 5 minutes, preheat the nonstick griddle over medium heat.

Step 3

After resting, the batter will be slightly thick, but avoid adding extra liquid, which will make them gummy. When hot, grease the griddle with oil, coconut oil, or butter.

Step 4

Pour out or use a large trigger ice cream scoop to disperse batter quickly and evenly. Spread the batter out slightly with the back of a silicone spoon. Cook about 2-3 minutes. Once the lifted pancake is slightly golden underneath, flip and cook for an additional 2-3 minutes. (Makes about 10-12 pancakes.)

Step 5

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