I’ve been really loving oats lately.
During the Summer I felt like I could eat allllllll the fruit but the moment the weather shifted all I’ve wanted are warm foods. Now plain old oats can seem really boring to some people, and that’s okay. However, if you want to get the best of both worlds by eating your healthy oats and doing it in a way you love, make oatmeal pancakes! OOoooh, and add pumpkin and spice and everything nice! (Did I take that too far? yeah probably.)
Honey Whole Wheat Pumpkin Pancakes with Maple Cinnamon Butter!
Not only do these have all the benefits of whole grains but they’ve also got some sneaky fruits and veggies from the pumpkin and applesauce. If you decide to make the topping then you’ll also get in some healthy nuts, seeds and even beans. I’ll explain in a second.
Okay, maybe you don’t even care about adding goods to your diet, that’s cool. You can still give these a try because they’re so good. So let’s talk about the topping or “spread”. To be honest, I didn’t really know what to call this stuff because it’s sort of unusual. I wanted to make a creamy frosting-like topping for these because, afterall, they are cakes, right?
Of course, starting the day off with frosting isn’t the best idea so I created this spread. I don’t know, I was just thinking about the stuff that usually goes with pancakes. Things like tons of butter, sugary syrup, and heavy whipped cream. Now if that’s what you like then that’s fine. You do you. I just personally feel like starting the day off like that totally defeats the purpose of eating breakfast. Maybe you’ll like adding some of this spread along with a little syrup.
Anyway, I was wondering how I could make a topping that was delicious, but add in some wholesome things too. So this spread, it’s sort of like a sweet hummus mixed with some creamy nut butter. I went a little crazy on the added spices and flavors so feel free to simplify and make it how you’d like. I used a combination of pecans, macadamia nuts, and almonds for mine but any nuts should work well here.
The good thing about these is that you can still make them all through November and even into December if you aren’t sick of pumpkin by then. I can’t think of any breakfast that makes my family as happy as pancakes!
Oaty Pumpkin Pancakes + Maple Nut Butter Spread
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 - 8
Nothing smells better in the morning than some freshly made pancakes.....unless those pancakes taste like pumpkin spice, that's definitely the best!
Ingredients
Maple Nut Butter Spread:
1/3 cup nuts or mixed nuts such as (pecans, cashews, almonds, or macadamia)
1/2 cup cooked chickpeas, drained and rinsed
2 tablespoons maple syrup
1/3 cup almond milk
1/4 cup powdered peanut butter
2 tablespoons chia seeds
2 tablespoons flaxseed meal
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Oaty Pumpkin Pancakes:
1/4 cup plant-based milk
1 cup pumpkin puree
1/2 cup applesauce (unsweetened)
1 tablespoon maple syrup
1 teaspoon vanilla extract (optional)
1 1/2 cups oat flour (or rolled oats, pulsed into a flour)
2 tablespoons flaxseed meal
1/4 cup arrowroot powder (or cornstarch)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 teapoons baking powder
Instructions
Maple Nut Butter Spread:
In a food processor or blender pulse the nuts until they become finely ground. Add the chickpeas, maple syrup, almond milk, and pb2, then pulse until combined. Add the chia seeds, flaxseed, spices and extracts and blend well until mixture is light and easily spreadable.
Pancakes:
Whisk the, milk, pumpkin, aaplesauce, maple syrup, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
Heat a large non-stick skillet over medium high heat. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
Serve warm with any nut butter spread.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Maple Drizzled Pistachio & Avocado Bagel Toast
- Autumn Squash Soft Pretzels
- Beautiful Breakfast/Snack Bowl
- Outback Copycat Brown Bread
- Asian Kale Watermelon Salad + Sesame Peanut Dressing
Also, I've been starting to vlog in case you missed it.
- Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
- Montana Travels Glacier National Park
- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
- Hiking to Snow Creek Falls + I Hit 17k Followers!
- Vlog #3: Looking for a New Gym + Meet My Baby
