mga ito Mga Pancake na may Kalabasa na Oatmeal 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 Mga Pancake na Quinoa or Vegan Chickpea Pancakes.
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Mga Pancake na may Kalabasa na Oatmeal
Ingredients
Tuyong sangkap
- 2 ½ tasa Lumang-Modernong Rolled Oats - Tandaan 1
- 3 kutsarita Paghurno Powder
- ½ kutsarita Allspice
- 1 kutsara Mga Pampalasa ng Pumpkin Pie
- ¼ kutsarita Asin
Mga basang sangkap
- 1 tasa Kalabasa Puree
- 1 ⅓ tasa Almond Milk - hindi malamig, nasa temperatura ng silid
- ¼ tasa Natunaw na Langis ng Niyog - o langis ng canola o langis ng abokado
- 2 kutsarita Vanilla Extract
- 1 kutsara Maple syrup - o agave syrup
tagubilin
- 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.
- Painitin ang pancake griddle pan sa katamtaman hanggang mataas na apoy. Kapag mainit na, hinaan ang apoy at magsandok ng 1/4 tasa ng batter para sa bawat 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.
Imbakan
- 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.
Mga Tala
kagamitan
Pagkain
Why You’ll Love These Pancakes
Natural lang na sila ay:
- Walang Nut
- Walang Itlog
- Libre ang Pagawaan ng gatas
- Vegan
- Gluten-Free using gluten-free certified oats
- Mataas sa fiber
Ingredients at Substitutions
All you need to make these pancakes this fall are:
- Lumang-Modernong Oats o mabilis na oats
- Kalabasa Puree I used canned pumpkin puree but feel free to use homemade pumpkin puree if you lie.
- Mga Pampalasa ng Pumpkin Pie – It’s basically a combo of cinnamon, ginger, nutmeg and cloves.
- Allspice – It’s a special mix of spices that I love to add in this recipe to boost the flavor of the pancakes.
- Maple syrup – Optional, for a boost of sweetness.
- Vanilla Extract – para sa lasa.
- Almond Milk – or any other plant-based milk from soy milk to coconut milk.
- Paghurno Powder – para sa malambot na tekstura.
- Natunaw na Langis ng Niyog o langis ng abokado
How To Make Pumpkin Oatmeal Pancakes
These are blender pumpkin pancakes. They are easy to prepare in sa ilalim ng 5 minuto 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.
Serving
Serve the oatmeal pumpkin pancakes with some of the delicious fall toppings below.
- Yogurt – coconut yogurt is a delicious addition to pumpkin flavors.
- mga pecan
- MAPLE syrup
- Pinch of pumpkin pie spices
- giniling na kanela
- Almond butter
- Peanut butter
- Niyog na whipped cream o Vegan Whipped Cream
- Peanut butter caramel
- Caramel ng petsa
Mga Tagubilin sa Pag-iimbak
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.
Mga Pagpapalit ng Allergy
Below are some ideas to swap some ingredients and make the pancakes suitable to food allergies you might have:
- Walang asukal – 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.
- Walang Nut – Use nut-free, dairy-free milk like hemp milk, oat milk, or soy milk.
- Libre ang langis – 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.
Mga Madalas Itanong
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.
Oo kaya mo gumawa ng sarili mong kalabasang puree 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
Kung gusto mo vegan pancake recipes, magugustuhan mo ang mga ito:
I don’t think so, but try my pumpkin muffin recipe if you like to muffins