Te Naleśniki dyniowe z owsianką 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.
Last year I shared with you my vegan pumpkin pancakes, 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 Naleśniki z komosą ryżową or Vegan Chickpea Pancakes.
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Naleśniki dyniowe z owsianką
Skład
Suche składniki
- 2 ½ kubki Płatki owsiane staromodne - Uwagi 1
- 3 łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Piment
- 1 łyżka stołowa Przyprawy do ciasta dyniowego
- ¼ łyżeczka Sól
Wet ingredients
- 1 kubek Puree z dyni
- 1 kubki Mleko migdałowe - nie zimno, w temperaturze pokojowej
- ¼ kubek Roztopiony olej kokosowy - or canola oil or avocado oil
- 2 łyżeczki do herbaty Ekstrakt waniliowy
- 1 łyżka stołowa Syrop klonowy - lub syrop z agawy
Instrukcje
- In a blender, add all the ingredients: old-fashioned oats, allspice, pumpkin pie spices, baking powder, salt, pumpkin puree, almond milk, melted coconut oil, vanilla, and maple syrup process on high speed until smooth – about 30 seconds.
- Pour the liquid ingredients into a mixing bowl – it makes it easier to scoop into the pan or keep in the blender jug if preferred.
- Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
- Cook for 2 minutes on one side, until the sides dry out, then flip and cook for 1-2 minutes on the other side.
- Repeat until no more batter is left. You should form about 14 pumpkin oatmeal pancakes.
- Serve plain or with pecan, yogurt, or banana slices and maple syrup.
Dyski
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later and thaw them in the refrigerator the day before.
Komentarz
Odżywianie
Why You’ll Love These Pancakes
Są one naturalnie:
- Bez orzechów
- Bez jajek
- Dairy-Free
- Kosmetyki wegańskie
- Gluten-Free using gluten-free certified oats
- Wysoka zawartość błonnika
Składniki i zamienniki
All you need to make these pancakes this fall are:
- Owsianka staromodna lub płatki owsiane błyskawiczne
- Puree z dyni I used canned pumpkin puree but feel free to use homemade pumpkin puree if you lie.
- Przyprawy do ciasta dyniowego – It’s basically a combo of cinnamon, ginger, nutmeg and cloves.
- Piment – It’s a special mix of spices that I love to add in this recipe to boost the flavor of the pancakes.
- Syrop klonowy – Optional, for a boost of sweetness.
- Ekstrakt waniliowy – dla smaku.
- Mleko migdałowe – or any other plant-based milk from soy milk to coconut milk.
- Proszek do pieczenia – dla uzyskania puszystej konsystencji.
- Roztopiony olej kokosowy lub olej z awokado
How To Make Pumpkin Oatmeal Pancakes
These are blender pumpkin pancakes. They are easy to prepare in poniżej 5 minut 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.
Służąc
Serve the oatmeal pumpkin pancakes with some of the delicious fall toppings below.
- Yogurt – coconut yogurt is a delicious addition to pumpkin flavors.
- pikany
- Syrop klonowy
- Pinch of pumpkin pie spices
- Mielony cynamon
- Masło migdałowe
- Masło orzechowe
- Bita śmietana kokosowa lub Wegańska bita śmietana
- Karmel z masłem orzechowym
- Karmel daktylowy
Instrukcje dotyczące przechowywania
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.
Zamiana alergii
Below are some ideas to swap some ingredients and make the pancakes suitable to food allergies you might have:
- Bez cukru – 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– Use gluten-free certified oats for this recipe.
- Bez orzechów – Use nut-free, dairy-free milk like hemp milk, oat milk, or soy milk.
- Bez oleju – 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.
Najczęściej zadawane pytania
Below are your most frequent questions about this recipe.
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.
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.
Yes, you can stir oat flour and remaining ingredients in a mixing bowl.
No, this recipe has different measurements as oat is higher in fiber than all-purpose flour. Try my pumpkin pancake recipe using regular flour.
Tak, można zrób własne puree z dyni 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.
More Healthy Vegan Pancake Recipes
Jeśli lubisz vegan pancake recipes, pokochasz te:
I don’t think so, but try my pumpkin muffin recipe if you like to muffins