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These easy healthy pumpkin pancakes are gluten free, high protein, low sugar, can be made dairy free, and refined sugar free. On a white plate is a stack of 3 medium sized pancakes golden orange color from the pumpkin topped with banana coins, granola, and maple syrup. The texture is soft fluffy and slightly firm around the edges.
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4.67 from 3 votes

Healthy Pumpkin Pancakes (Gluten Free, High Protein)

Course: Breakfast
Keyword: easy breakfast, gluten free, gluten free pancakes, greek yogurt, healthy breakfast, healthy pancakes, high protein, high protein breakfast, low sugar, pancakes, pumpkin, pumpkin pancakes, pumpkin recipes, pumpkin spice

Ingredients

  • 1/2 cup oats
  • 1/4 cup pumpkin puree
  • 1/4 cup Greek yogurt
  • 1 egg
  • 1 pinch salt
  • 1/2 tsp baking soda
  • pumpkin pie spice (to taste)

Instructions

  • Blend all ingredients in a blender or food processor until smooth. If batter is too thick, add a splash of milk of choice.
  • Heat a pan over medium heat on the stovetop. Grease with a little butter or oil to coat the pan.
  • Pour the batter onto the pan (this makes 3-4 pancakes).
  • Cook a few minutes until bubbles start to form around the edges. Then flip.
  • Cook a few more minutes on this side until pancakes are slightly golden and firm.
  • Place finished pancakes on a plate and top with toppings of choice. Enjoy!