Healthy Pumpkin Oatmeal Blender Pancakes | GF and Dairy-Free

These healthy pumpkin pancakes are light, fluffy and made in the blender! They are so easy and delicious–you will want to make them all year long! So super easy and yummy- these Healthy Pumpkin Oatmeal Blender Pancakes come together in about 5 minutes and are full of nutritious goodness!


For me, there is no such thing as too much pumpkin. The days have gotten shorter [and cooler] and a little pumpkin is the perfect comforting flavor that I crave–especially on a gloomy Monday morning. Ya feel me? And these healthy pumpkin blender pancakes couldn’t get any easier! I’m all about simple cooking so I created this recipe for all my fellow lazy bakers who just don’t have the time to cook up a big breakfast. For the pancakes: just toss all the ingredients into a blender and you have a pancake batter in just a few seconds–it’s that simple!


Before I go all pumpkin on you, I thought I would share some none-pumpkin but still ah-mazing recipes that I made!

  • Flourless Peanut Butter Cookie Bars – Soft and chewy flourless peanut butter cookie bars have just FIVE ingredients and take just a few minutes to whip up. These dense and delicious cookie bars are loaded with peanut butter and stuffed with gooey chocolate and made without using flour of any kind as well as being gluten-free and refined sugar-free.

  • Healthy No Bake Peanut Butter Pretzel Granola Bars – Healthy no bake peanut butter pretzel granola bars: a simple recipe using just 6 healthy ingredients and made in just one bowl. These delicious snack bars are gluten-free, vegan and refined sugar-free for quick treat that everyone can enjoy.

  • Healthy Caramel Peanut Nougat Candy Bars – These candy bars are layered with cashew nougat, sticky date caramel and covered in decadent chocolate. Be careful though, these gluten-free candy bars are highly addictive!


Healthy Pumpkin Oatmeal Blender Pancakes

Yield: 6 pancakes

Healthy Pumpkin Oatmeal Blender Pancakes


  • 1 c gluten free rolled oats
  • 1/2 cup almond milk
  • 1/3 cup pumpkin puree
  • 1 egg
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • handful crushed walnuts, optional


  • Place all the ingredients (except walnuts) into a blender and blend on high until a smooth batter forms. Stir in walnuts if desired. Let the batter rest for 3-5 minutes.
  • Meanwhile, prepare a skillet or griddle with non-stick spray and turn on medium-low heat.
  • Cook pancakes 1/4 cup at a time in preheated skillet. Cook until bubbles start to form, flip and cook the other side. Repeat until you have used all the batter. Serve immediately.


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