Pumpkin pancakes, healthy

These healthy pumpkin pancakes, made with oats and no refined sugar are a surprisingly satisfying high-fiber breakfast idea and they’ve won us over.

Simple, don’t take long to prepare and got us thinking about them for days now…And we don’t even like pumpkin.

It’s true. Like, sorry pumpkin but you’ll never be watermelon. As much as you try. Now pumpkin’s like: “we don’t care about your opinion, loser. We are a world famous vegetable, who TF are you?”

Holy crap, a talking pumpkin. Guess we know who’ll make it on the Forbes next this year.

Healthy Pumpkin Pancakes

What can we say? We didn’t quite believe in those huge orange vegetables, but they seem to be a good material for these pancakes. The pancakes turned out moist, which we actually liked and was quite surprised by it. We added some vanilla as well which made us like them even better.

How it comes together

Not only did we use pumpkin to make these pancakes healthier, we also, like always – used oats instead of flour. That all-purpose flour is not getting our money any time soon.

We don’t even know how to use it anymore. Also, nada sugar. But some honey, not too much though – 1 Tbsp for 2 servings. The pumpkin had made the mixture already sweeter.

Then cinnamon. MMMMMMMMM cinnamon. We love cinnamon, that anti-diabetic wonder. No pumpkin spice! We repeat: NO PUMPKIN SPICE. We're not a big fan, if you are: do whatever you want.

Here’s how you make the pumpkin oat pancakes:

• you make the batter with oats, pumpkin, coconut oil, honey and the rest of the ingredients
• then you pour palm-sized pancakes in a heated non-stick pan, cook them at low, so they don’t burn, baby, burn
• then you turn them around singing the song “Turn arooound, right now…Every now and then we fall apart” But they don’t fall apart, because you’re careful when you’re flipping.
• Cook on the other side and serve immediately with your favorite toppings!

We topped them with some more honey andchopped walnuts! delicous. You can also use whipped coconut cream or your favorite yogurt. Or you know – whichever toppings you like!

Now let’s get to the recipe.

We still have a lot of pumpkin puree in our freezer, now at least we know what we'll be doing with it. We also hope you’ll enjoy this recipe as much as we did, or even more!