Healthy Pumpkin Spice Oatmeal Pancakes
Are you looking for a nutritious, delicious breakfast that’s also simple to prepare? Made in a blender, these nutritious pumpkin spice muesli pancakes are full of nutrients!
Which Flour Is Best for Healthy Pancakes?
Because full grain oats are used to make these pumpkin oatmeal pancakes, we adore them. All you have to do to make a nutritious flour for our pumpkin pancakes is combine old-fashioned rolled oats. Because whole grains have higher vitamin, mineral, and fibre content than highly processed refined flours, we emphasise them in the Mediterranean diet.
Refined flours, such as white flour, don’t keep you full and can increase your blood sugar since they digest more quickly than whole grains. Try these pumpkin oatmeal pancakes that will keep you full longer and contain nutritious ingredients.
Ingredients For Healthy Pumpkin Spice Oatmeal Pancakes
- One-third cup of traditional rolled oats
- Pumpkin puree (¾ cup)
- plain Greek yoghurt (¼ cup)
- ¼ cup low-fat milk or your preferred milk substitute
- Two big eggs
- 1 and a half tablespoons maple syrup
- two tsp powdered baking
- One tsp vanilla extract and one tsp ground cinnamon
- One-half teaspoon of allspice
- half a teaspoon of nutmeg
- ½ teaspoon of ginger
- ¼ teaspoon of salt
- Pecans and maple syrup as toppings
Instructions For Healthy Pumpkin Spice Oatmeal Pancakes
- In a blender, add the oats and process a few times. After adding the other ingredients, blend on high for one minute, or until well incorporated.
- Give it a good ten minutes to rest.
- Apply canola oil spray to a skillet or griddle and place it over medium heat. After the pan is heated, add approximately ¼ cup of batter to it. You will need to use the back of a spoon to distribute the batter because it is thick.
- Cook the pancakes for two to three minutes, or until they are puffed and the edges seem dry. After flipping, fry until the opposite side is also golden brown.
- Proceed with the leftover batter.
- Add syrup and chopped pecans on top.
- Have fun!
Pancake leftovers can be frozen in an airtight container for up to two months, or they can be kept in the refrigerator for two days.