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

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.

Good

% Daily Values based on a 2,000 calorie diet

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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