Light and fluffy, these pumpkin oatmeal pancakes are made with just a handful of nutritious ingredients. Simply toss everything in the blender and enjoy this cozy breakfast in no time!
Add all the ingredients to a blender in the order listed and blend until smooth, about 30-45 seconds.
Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop ¼ cup of batter into the pan. Cook until bubbles start to form and the edges of the pancake begin to appear solid (about 3 minutes). Carefully flip and cook until golden brown. Repeat with remaining batter.
Enjoy with toppings of choice.
Notes
If you desire a sweeter pancake, you can add to the batter: 1-3 tablespoons of maple syrup. For babies under 2, you can add 2 tablespoons of unsweetened applesauce or mashed banana to avoid added sugars.
Store in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.