At the last-minute, we decided to slap in a pumpkin recipe, just in time for autumn. We have collectively said “pumpkin spice” enough times to summon these pancakes.
It’s amazing how if you really want a recipe to work, sometimes it magically comes together. We already had all these ingredients sitting around the kitchen. Plus lots of different options for toppings too, but we decided to stick with the pumpkin theme and use pumpkin seeds.
Our pepitas are probably over a year old, but it was too perfect not to use. They add such a nice texture and color contrast.
As always, we try to sneak some healthiness into our dishes. For these pancakes, we snuck in a little extra protein via protein powder. They also have no added oil or granulated sugar. Using syrup is also totally optional, but we had to go all in for the pictures.
This batter is quite a bit thicker than traditional pancakes, so don’t be surprised when it seems more like muffin batter. In fact, these might actually be really good as muffins too…
Maybe we’ll try them as muffins some other time, but for now, enjoy pumpcake pankins!
Keep your pepitas on your pancakes, not the floor,
Your favorite alternative chefs, K & T
Pumpkin Oat Pancakes
Ingredients
Pancakes
- 2 cups oats
- 1/4 cup protein powder we used plain pea protein
- 2 tbsp ground flax seed
- 1 15 oz can pumpkin puree
- 3 medjool dates soak in warm water for 5 minutes if they aren’t soft
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice mix optional
- 3/4 cup almond milk or other milk of choice
- 2 tbsp apple cider vinegar or lemon juice
- 1/2 cup chocolate chips
Topping Ideas (optional)
- Maple syrup
- Pepitas
- Coconut flakes
- Nut butter
Instructions
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Heat a skillet (or 2 skillets to go twice as fast) over medium heat (or medium-low if using stainless steel, that gets hot!).
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Place oats in a high speed blender and blend until it becomes a fine oat flour.
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Add all remaining ingredients in order, except chocolate chips.
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Blend together well. Mix in chocolate chips, using a spatula.
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Pour batter into skillet to form 5-inch pancakes. Cook 3-4 minutes on one side, then flip and finish cooking for 1-2 minutes.
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Plate and add toppings as desired.