Gresskar-havregrøtpannekaker

Name: Gresskar-havregrøtpannekaker
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 1/2 cups Old-Fashioned Rolled Oats (Note 1); 3 teskjeer bakepulver; 1/2 teskje allehånde; 1 spiseskje gresskarpaikrydder; 1/4 teskje salt; 1 cup Pumpkin Puree; 1 1/3 cups Almond Milk (not cold, at room temperature); 1/4 kopp smeltet kokosolje (eller rapsolje eller avokadoolje); 2 teskjeer vaniljeekstrakt; 1 spiseskje lønnesirup (eller agavesirup)

Disse Gresskar-havregrøtpannekaker are easy, healthy fall oatmeal pancakes filled with natural pumpkin puree and delicious pumpkin spices. Plus, these are allergy-friendly pancakes, 100% egg-free, dairy-free, and gluten-free.

Pouring maple syrup on a stack of Pumpkin Oatmeal Pancakes.

Last year I shared with you my veganske gresskarpannekaker, they are super fluffy pancakes, but they are made of all-purpose flour. If you prefer a healthy pumpkin pancake recipe packed with fiber and nutrients, try these pumpkin oatmeal pancakes as an alternative to my Quinoapannekaker or Vegan Chickpea Pancakes.

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Hvorfor du vil elske disse pannekakene

De er naturlig nok:

Nøttefri
Eggfri
Uten meieriprodukter
Vegan
Gluten-Free using gluten-free certified oats
Høyt fiberinnhold

Ingredienser og erstatninger

Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift

All you need to make these pancakes this fall are:

Gammeldags havre eller raske havregryn
Gresskarpuré I used canned pumpkin puree but feel free to use homemade pumpkin puree if you lie.
Gresskarpai-krydder – It’s basically a combo of cinnamon, ginger, nutmeg and cloves.
allehånde – It’s a special mix of spices that I love to add in this recipe to boost the flavor of the pancakes.
Lønnesirup – Optional, for a boost of sweetness.
Vaniljeekstrakt – for smakens skyld.
Mandel-melk – or any other plant-based milk from soy milk to coconut milk.
Baking Powder – for en luftig konsistens.
Smeltet kokosolje eller avokadoolje

How To Make Pumpkin Oatmeal Pancakes

These are blender pumpkin pancakes. They are easy to prepare in henhold 5 minutter in the bowl of a high-speed blender.

In a high-speed blender jug, add oats, pumpkin puree, spices, vanilla extract, almond milk, baking powder, salt, and oil.
Blend on high speed until smooth and creamy. If it’s too thick or too difficult to blend, add 1 or 2 extra tablespoons of almond milk and use the tamper attachment of the blender to push down the ingredients next to the blade. The batter should be thick, but easy to pour in a mixing bowl, not too dense.
Transfer the batter to a mixing bowl and set it aside.
Meanwhile, warm a pancake griddle or crepe pan with avocado oil.
Scoop out three tablespoons of batter in the pan per pancake and use the back of the spoon to spread the batter in a circular motion.
Cook for 2 to 3 minutes on one side, then flip and cook an extra minute on the other.
Let the pancakes cool down on a wire rack while cooking the remaining pancake batter.

Servering

Serve the oatmeal pumpkin pancakes with some of the delicious fall toppings below.

Yogurt – coconut yogurt is a delicious addition to pumpkin flavors.
pekannøtter
Lønnesirup
Pinch of pumpkin pie spices
Malt kanel
Mandelsmør
Peanøttsmør
Kokoskremfløte eller Vegansk pisket krem
Peanøttsmørkaramell
Daddelkaramell

Pumpkin Oatmeal Pancakes sliced on a black plate.

Lagringsinstruksjoner

This recipe makes 14 pancakes, and you can store leftovers in a sealed box in the fridge for up to 4 days. Rewarm the pancakes in the air fryer, on a hot pancake griddle or bread toaster. You can freeze oatmeal pancakes too in an airtight box or zip-lock bags and thaw them at room temperature the day before.

Allergibytter

Below are some ideas to swap some ingredients and make the pancakes suitable to food allergies you might have:

Sukkerfri – Skip the maple syrup and use a natural sugar-free sweetener like Monk Fruit liquid syrup or sugar-free crystal sweeteners like allulose or erythritol.
Gluten-Free– Bruk glutenfrie sertifiserte havregryn til denne oppskriften.
Nøttefri – Use nut-free, dairy-free milk like hemp milk, oat milk, or soy milk.
Olje fri – I didn’t try the recipe oil-free, and I don’t recommend this option as it can make the pancakes very moist, packed, and long to cook. However, if you are keen to try, maybe vegan yogurt or applesauce would work.

Ofte Stilte Spørsmål

Nedenfor finner du de vanligste spørsmålene dine om denne oppskriften.

Why Won’t My Pancakes Cook In The Middle?

Pumpkin pancakes contain much more moisture than regular pancakes. Therefore, they need more time to cook than other pancakes. If yours are too wet, add 2-4 tablespoons oat flour or all-purpose flour to the batter. It will thicken the batter and make it easier to cook through.

Can I Use A Food Processor Instead Of A Blender?

No you can’t use a food processor. In fact the bowl of a food processor is wider and the blade has less power than blender. As a result, the pancake batter will have pieces of oats and won’t come together either.

Kan jeg bruke havremel?

Yes, you can stir oat flour and remaining ingredients in a mixing bowl.

Can I Use Regular Flour?

No, this recipe has different measurements as oat is higher in fiber than all-purpose flour. Try my pumpkin pancake recipe using regular flour.

Kan jeg bruke hjemmelaget gresskarpuré?

Ja, kan du lag din egen gresskarpuré with this recipe, but the batter will be runnier. It means that the pancakes will take longer to cook and the flavor will be less strong as well. Canned pumpkin puree is made of a blend of up to 7 varieties of pumpkin, delivering a more robust pumpkin flavor. It’s also less moist than homemade puree resulting in pancakes that cook faster.