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Oatmeal Pumpkin Pancakes (gluten-free)

Blender Pancakes: Gluten-Free Oatmeal Pumpkin Pancakes by ashley of myheartbeets.com

Oatmeal Pumpkin Pancakes (gluten-free)

4.5 from 2 reviews
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Course Breakfast
Cuisine American

Ingredients
 

  • 2 cups or approx 218 grams of rolled oats I use Trader Joes GF rolled oats
  • 4 large eggs
  • 1 cup or 8 ounces canned pumpkin puree
  • 1 cup or 8 ounces whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • chocolate chips, optional

Instructions
 

  • Pour everything into a blender, and blend until smooth.
  • Pour ΒΌ cup of the batter onto a hot well-seasoned pan or a non-stick pan/griddle. (The batter is thicker than regular pancake batter due to the rolled oats, so you may need to use a spoon to get it onto the pan).
  • Cook one side until the batter fluffs up at the top (approx 1-2 minutes). Then flip over to cook the other side.
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