Healthy Blender Pumpkin Pancakes (Toddler Approved!)
I don’t love traditional pancakes, never have. But I can get behind a protein pancake! These are the perfect healthy blender pumpkin pancakes that both you and your little will love. It’s a quick and healthy breakfast to make for toddlers. A perfect Fall breakfast idea! Plus these pumpkin pancakes are low sugar and loaded with superfood ingredients, like oats, hemp seed, greek yogurt and of course pumpkin.
Why You’ll Love These Healthy Blender Pumpkin Pancakes
I’m a big believer in loose recipes. Recipes that don’t require exact measurements and attention to detail. Who has time for that?
That’s the main reason why I love (and I think you will too) these healthy blender pumpkin pancakes.
There’s basically just three steps:
- Toss everything in the blender
- Blend until smooth
- And then pan fry
Easy as that!
You can eyeball all the ingredients and add additional wet/dry ingredients as needed.
The batter for these pumpkin pancakes will be the perfect consistency when it resembles a custard. It should stick together on the spoon.
In addition, you can easily sub out most ingredients if you don’t have on hand.
Ingredients like hemp seeds and chia seeds can be left out if needed.
Overall, I think you’ll love this pumpkin pancake recipe because it checks all the boxes.
Healthy.
Quick.
Easy.
And toddler-friendly.
Ingredients Needed For This Easy Pumpkin Pancake Recipe
- Rolled Oats
- Bananas
- Dates
- Plain or vanilla greek yogurt — depends on your sweetness preference
- Pumpkin — either roasted from a pie pumpkin or canned organic pumpkin, both work just fine
- Hemp seeds — we absolutely love the Manitoba Hemp Seed brand available on Amazon Canada too
- Chia seeds
- Eggs
- Vanilla
- Cinnamon — completely optional, but does add a really nice Fall flavour!
- Nutmeg — also completely optional
Do I Use Fresh Or Canned Pumpkin For Pumpkin Pancakes?
You can easily use either fresh or canned pumpkin for pumpkin pancakes. Both work great!
If you choose to go with fresh pumpkin for pumpkin pancakes. Be sure to use the roasted flesh of a pie pumpkin.
Then mash it well with a fork before blending to get out any large chunks.
Alternatively, you could get creative and substitute butternut squash or red kuri squash for pumpkin in these pumpkin pancakes.
If using canned pumpkin, look for an organic brand. I really like this Earth’s Choice brand.
Tips For Making Toddler Friendly Pumpkin Pancakes
- Make them mini: Smaller pancakes are easier for toddlers’ little hands to handle.
- Freeze for later: These pancakes freeze beautifully! Just place them in a single layer on a baking sheet, freeze, then store in an airtight container in the freezer for up to 3 months. Reheat in the toaster or microwave.
- Customize based on your toddlers taste: Add a handful of mini chocolate chips or finely chopped nuts for extra fun and texture.
Healthy Blender Pumpkin Pancakes (Toddler Approved!)
- Prep Time: 10 minutes
- Cook Time: 8-12 minutes
- Total Time: 20 minutes
- Yield: 6 large/10-12 mini pancakes 1x
Description
These are the perfect healthy blender pumpkin pancakes that both you and your little will love. It’s a quick and healthy breakfast to make for toddlers. A perfect Fall breakfast idea! Plus these pumpkin pancakes are low sugar and loaded with superfood ingredients, like oats, hemp seed, greek yogurt and of course pumpkin.
Ingredients
- 1 cup of rolled oats
- 2 bananas
- 1–2 dates, depending on your sweetness preference
- 1/2 cup of plain or vanilla greek yogurt
- 1 cup of fresh roasted pumpkin or canned pumpkin
- 1/4 cup of hemp seeds — we absolutely love the Manitoba Hemp brand
- 1/4 cup of chia seeds
- 2 eggs
- 1 tsp of vanilla
- Pinch of cinnamon — completely optional, but does add a really nice Fall flavour!
- Pinch of nutmeg — also completely optional
Instructions
1. Add all ingredients to a high powered blender, such as a Vitamix. Break bananas in half for easy blending. Remove pitts from dates.
2. Cover blender with lid and slowly begin to blend, increasing speed gradually. Continue blending on high speed until batter is smooth. The texture should resemble a thick custard. Add additional oats if batter is too wet or more yogurt or pumpkin if too dry.
3. Heat a large, non-stick skillet to medium heat. Add in a few teaspoons of cooking oil. I use coconut for a sweet flavour!
4. Gently spoon batter onto the hot skillet. For mini pancakes, use about 1 heaping tablespoon. For large pancakes, use 2-3 tablespoons. Use the back of your spoon to smooth the batter into a circle.
5. Fry on medium-high heat for 4-6 minutes per side. Be cautious not to burn. Lower heat if outside is cooking faster than the inside.
6. Once fully cooked, remove and transfer to a cooling rack. If inside of pancakes are still mushy, put in the oven at 175° for 10 minutes or so.
7. Serve with butter, maple syrup, fruit, nuts or peanut butter.
Enjoy!
Notes
These pancakes freeze well. Just place in a single layer on a baking sheet and place in freezer for a few hours. Then transfer to an airtight container and return to freezer. This will ensure they don’t stick together.
Keywords: pumpkin pancakes, pumpkin pancake recipe, easy pumpkin pancakes, toddler approved pumpkin pancakes, healthy pumpkin pancakes, blender pumpkin pancakes