These easy, gluten-free, Pumpkin Yogurt Pancakes are gently spiced with pumpkin spice and make the perfect breakfast or even dessert for the fall season or anytime.
Ingredients
- 2 1/2 cups Rolled oats (GF)
- 2 tsps Pumpkin pie spice
- 2 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup 100% pure pumpkin puree
- 1/2 cup Greek yogurt
- 2 eggs
- 1/2 cup Almond milk
- 3 tbsp Maple syrup
Instructions
- Add the rolled oats to a blender or food processor and process until resembling flour.
- Then add oat flour to a bowl.
- Add in the pumpkin pie spice, baking powder and salt and mix well with a wooden spoon/spatula.
- In a separate bowl, beat the two eggs. Then make a "well" in the dry ingredients and add eggs to oat mix. Also add in the pumpkin puree, Greek yogurt, milk and maple syrup . Mix until wet and dry ingredients are incorporated. The mixture will be thick and will continue to thicken but, the thicker the mix, the higher the pancakes.
- Grease a pan with oil or butter and place it over a medium flame/heat. When pan is hot, drop 3-4 tablespoons of pancake batter onto it. Cook about 3-4 minutes or until small bubbles form, and then flip and let cook another 3-4 minutes on other side.
- Finish the rest of the batter in this manner. You should have 6 medium pancakes.
Notes
- Nutrition information is based on 3 pancakes per serving.
- The pancake batter will start to thicken through the process, but you don't need to add more milk or water - as I have found that the thicker the batter, the higher the pancakes.
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Nutrition
Calories: 607kcal | Carbohydrates: 103g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 767mg | Potassium: 1917mg | Fiber: 13g | Sugar: 23g | Vitamin A: 9777IU | Vitamin C: 3mg | Calcium: 790mg | Iron: 7mg
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