Pumpkin Oatmeal Pancakes are an easy, delicious and healthy breakfast idea for fall. Serve them with Greek yogurt to dip in – the kids will love it!
This recipe is Trim Healthy Mama friendly (THM E). The pancakes are low fat, gluten free (if using certified gluten free oats), refined flour free and sugar free.
I don’t know about you, but I LOVE breakfast. So, so much.
Carb-y breakfast food is one of my personal weaknesses. (Uhm hellooo Cinnamon Apple Baked Oatmeal!)
Not that there’s anything wrong with that… But I need to seriously remind myself of how much food does me good around pancakes, waffles and the like.
EVEN if they’re healthy like these pumpkin oatmeal pancakes!
What I can say though is that I feel 100% better if I eat one or two too many of these low-glycemic pancakes vs regular ones.
- these are made with ground oats instead of refined flour
- they are low in fat, making them perfect in a THM E setting
- with the pumpkin (ps here’s how to make pumpkin purée!), the egg whites and the Greek yogurt, they are incredibly filling and energizing, yay!
Ever since I first tried the original Trim Healthy Pancakes I’ve been wanting to experiment with the recipe. And here is my first success – I hop you love it as much as we do!
My best tips to make these pumpkin oatmeal pancakes foolproof:
Don’t worry about overmixing
These are not like your regular pancakes where you have to be super careful when mixing the batter.
Since there is no gluten in these, you don’t have to worry about overmixing. In fact, I like them best when I make sure all the ingredients are carefully blended together.
Give the batter 5 minutes before cooking
Pearl and Serene say this in their original recipe, and it’s SO worth the wait.
The oats need a little time to start soaking up the liquids from the recipe, and it makes all the difference to how thick and fluffy the pancakes bake up.
Sweeten and season to taste
I really don’t need my pancakes very sweet, plus the pumpkin adds a lot of natural sweetness.
If you like your pancakes very sweet, you might want to add an extra teaspoon of sweetener.
I’m also adding a medium amount of pumpkin spice (remember my kids who think cinnamon is spicy?) – but be careful if you want to add more. I find the nutmeg overpowering very quickly. You could also add some extra cinnamon if you want even more fall flavor in there.
Can you freeze this recipe?
Yes, you can!
- allow to cool to room temperature before freezing
- freeze in a single layer on a lined baking sheet until firm, then transfer to freezer-friendly bags or containers
- label with the name and use-by date (freeze for up to 3 months)
- to defrost, simply pull out of the freezer and pop into the toaster until piping hot all the way through!
What can you serve with these pumpkin pancakes?
Since butter is out in an E setting (though I will let my kids have butter on theirs for a crossover), here are some ideas we enjoy to round out a meal with oatmeal pumpkin pancakes:
- low fat Greek yogurt, mixed with a little cinnamon (or maple extract!) and sweetener to dip the pancakes
- sometimes I like a small sprinkling of pecans just for extra texture
- A serving of Healthy Cinnamon Apples
Watch me make this recipe here:
Grab the printable recipe here:
Pumpkin Oatmeal Pancakes
- 2 cups old-fashioned oats
- 2 cups egg whites
- 2 cups pumpkin purée
- 1 cup Greek yogurt
- 3 teaspoons Super Sweet Blend or more, depending on how sweet you like your pancakes (if using a sweetenr like Swerve, you may need more)
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 pinch salt optional
- Add oats to a food processor and process until finely ground. Don’t worry if it doesn’t look like store-bought flour though.
- Add all remaining ingredients and process until smooth and well mixed. Let sit for 5 minutes.
- Heat a griddle or nonstick pan over medium-high heat. Lightly spray with oil. Add 1/4 cup of batter per pancake to the hot pan or griddle. Cook until bubbles appear on the surface. Flip carefully and finish cooking on the other side.
- Serve warm with Greek yogurt for dipping and a small sprinkling of pecans, if you like.