Baked Pumpkin Oatmeal Pancake
Deliciously satisfying, this baked pumpkin oatmeal pancake is perfect for a cool weekend morning. Made with 12 pantry staple ingredients, this bake is gluten-free and refined sugar-free.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups rolled oats/old fashioned oats
- 1/2 cup pitted dates
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup almond milk
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/2 cup 100% pure pumpkin puree
- OPTIONAL - 2 tbsp pecans
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Add rolled oats to a blender and blend until it is flour-like consistency.
- 3
Melt the coconut oil by placing the coconut oil in a microwave-safe dish and microwaving it for 20-30 seconds, or until it melts completely. Then add the melted coconut oil to the blender with the oats.
- 4
Then add in the dates, baking powder, salt, eggs, almond milk, cinnamon, cloves, cardamom, vanilla extract, and pumpkin puree.
- 5
Blend until smooth and ingredients are well incorporated.
- 6
Spray a 12-inch oven-safe frying pan with cooking spray or grease with coconut oil (a baking pan can also be used).
- 7
Pour blended oatmeal mixture into the pan. Spread out the mixture using a spoon or spatula. Sprinkle the pecans on top -if using them.
- 8
Bake at 375 degrees for 35-37 minutes.
- 9
Remove from oven and slice into 8 pieces.
- 10
Enjoy with your favorite toppings.