Pumpkin Blender Pancakes

Ready or not, here we go…. Pumpkin season is approaching. On social media I asked you all if you wanted to start seeing fall recipes. There were mixed emotions. I understand. Beginning of September, still the end of summer and fall is just not there yet. Nonetheless I wanted to share a few of my favorite recipes like this Pumpkin Blender Pancakes.

Pancakes are a wonderful fall breakfast/brunch item. In the health industry they have a “bad” food or “cheat” day mindset. Listen up!!! There is no such thing. Pancakes are a staple item in many countries such as, Belgium, Netherlands, Croatia, France, Canada, Denmark and more… They are all different, but pancakes nonetheless.

Why a blender?

Blender pancakes makes clean up and cooking so easy. This process makes it so easy. When it comes to breakfast, easy is key, even if it is on the weekends and you have extra time on your side. Blender pancakes also ensures that the batter is well mixed together.

Nutrition

These Pumpkin Blender Pancakes are rich with anti-inflammatory spices. This time of year a lot of recipes contain many spices and herbs. Spices and herbs contain trace nutrients that are rich with oils and nutrients that aid in reducing inflammation. Fall recipes and this time of year usually means more sweets, more baked goods, and usually more time in doors. These 3 factors can greatly increase inflammation within the body. With increased inflammation, that can lead to potentially weight gain and lifestyle diseases. What you eat can greatly prevent this from happening. The spices used in this recipe have strong nutrients to aid in reducing inflammation.

Sugar, another nutrient (not very beneficial unless in real form) during this time of year. These pumpkin blender pancakes recipe per serving only contain 15 grams of added sugar. Plus whatever you drizzle on top as far as maple syrup. But you don’t need more than 1 TBLS maximum of maple syrup drizzled on your stack of pancakes. Instead of using flour and swapping it out for rolled oats and topping the pancakes with raw walnuts or pecans you create more balance within your breakfast.

How you ask?

Due to the increased healthy fats, the fiber rich carbohydrate and the serving size of 2-3 pancakes per serving you control and balance your sugar intake.

So grab the blender and whip up a batch of these delicious Pumpkin Blender Pancakes!

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Pumpkin Blender Pancakes

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8 pancakes

Ingredients

• 3/4 cup pumpkin puree no sugar added
• 2 large eggs
• 1.5 cups rolled oats or GF rolled oats
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp all spice
• 1/2 tsp ground nutmeg
• 1 TBLS maple syrup or honey
• 2 tsp vanilla extract
• 2/3 cup unsweetened oat milk
• oil or butter for cooking
• Toppings: maple syrup, pecans/walnuts, butter

Instructions

• 1.    In a blender place all the ingredients except the toppings.

  2.    Blend until smooth for about 30-60 seconds.

  3.    Heat a large skillet pan with a neutral oil like olive oil.

  4.    Evenly scoop 1/3 cup of the batter on the hot skillet pan. Make sure to not crowd the skillet pan. Cook for 2-4 minutes on each side until the pancakes are nice and fluffy and the edges bubble and you can easily flip with a spatula.

  5.    Grease the pan lightly again and reduce the low/medium and repeat with the batter, cooking the pancakes and flipping.

  6.    Repeat until all the batter is used and all the pancakes are prepared.

  7.    Serve and drizzle with maple syrup and top with walnuts.