Healthy Pumpkin Pancake Recipe

Fall is here and with it the wonderful crisp air in the morning. The sun shines a bit different in the afternoons as well, taking more of those gold tones. I love it. I love everything about Fall, and I especially love pumpkin. Pumpkin is SO good for us, it has virtually no fat, tons of fiber, it’s loaded with vitamins A, C and E (antioxidants… which means that they help us look and feel younger). Today I woke up craving pumpkin something so I decided it was a good idea to make pumpkin pancakes, but I figured since I’m into healthy and fitness, I would invent a healthy pumpkin pancake recipe that I could truly enjoy. They turned out SO good¬†that even my 5 year old loved them.

1 cup rolled oats (dry) blended to the consistency of flour
1/4 cup pumpkin
1/4 tsp pumpkin spice

1 cup dry oats (blend them to the consistency of flour)
1/4 cup pumpkin (canned or cooked) if using canned make sure that it has no sugar in it
1/4 tsp pumpkin spice
2 whole eggs and 4 egg whites
1/4 cup almond milk (or more if batter is too thick)


After grinding the oats in the blender to the consistency of flour, add the 1/4 cup pumpkin, pumpkin spice, eggs/egg whites and almond milk and continue to blend until the consistency desired. If it’s too thick add a bit more almond milk.

Cook on the pancake griddle like you would any pancake. (Serves 2)

Serve and enjoy!

You can serve it with 2 tsp of grade B maple syrup or just enjoy it like I do, with one tablespoon of almond butter. Serves 2

Calories:  312 grams
Carbs 33 grams
Fat 12 grams (if served with almond butter)
Protein 20 grams
Fiber 7 grams
Sodium 157 mg