Deliciously satisfying, this baked pumpkin oatmeal pancake is perfect for a cool weekend morning. Made with 12 pantry staple ingredients, this bake is gluten-free and refined sugar-free.
Ingredients
- 2 cups rolled oats/old fashioned oats
- 1/2 cup pitted dates
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup almond milk
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/2 cup 100% pure pumpkin puree
- OPTIONAL - 2 tbsp pecans
Instructions
- Preheat oven to 375 degrees.
- Add rolled oats to a blender and blend until it is flour-like consistency.
- Melt the coconut oil by placing the coconut oil in a microwave-safe dish and microwaving it for 20-30 seconds, or until it melts completely. Then add the melted coconut oil to the blender with the oats.
- Then add in the dates, baking powder, salt, eggs, almond milk, cinnamon, cloves, cardamom, vanilla extract, and pumpkin puree.
- Blend until smooth and ingredients are well incorporated.
- Spray a 12-inch oven-safe frying pan with cooking spray or grease with coconut oil (a baking pan can also be used).
- Pour blended oatmeal mixture into the pan. Spread out the mixture using a spoon or spatula. Sprinkle the pecans on top -if using them.
- Bake at 375 degrees for 35-37 minutes.
- Remove from oven and slice into 8 pieces.
- Enjoy with your favorite toppings.
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Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 431mg | Fiber: 5g | Sugar: 15g
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