Pumpkin Blender Pancakes for One are a filling and nutritious breakfast option that is fun enough for the weekend but easy enough for a week day! Dairy free, gluten free and low FODMAP.
1/4 cup oats, blended into flour*
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking powder
pinch of salt
1/4 cup milk of choice (I use Ripple Pea Milk or Almond Milk)
1/4 cup canned pumpkin
1 tsp maple syrup
1/2 tsp vanilla extract
1/4 tsp apple cider vinegar
Preheat a small skillet over medium-high heat.
In a small blender or food processor blend the oats until they are ground into a flour-like texture.* Then, add the baking powder, spices and salt.
Next, add the milk, pumpkin, egg, maple syrup, vanilla and apple cider vinegar to the dry mixture in the blender or food processor and pulse until combined.
The skillet will be hot enough when you sprinkle a little water over it and it sizzles. Spritz the pan with your favorite non-stick cooking spray.
Pour about 1/3 of the batter on the hot skillet and allow to cook for about 2 minutes or until the top is bubbly and starts to dry out.
Flip and cook the second side for about 1 minute.
Repeat until all the batter is gone. Will make 2-3 pancakes.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Category: breakfast
- Method: stove-top
- Cuisine: american
- Serving Size: 1 recipe
- Calories: 206
- Sugar: 7g
- Sodium: 684g
- Fat: 7.1g
- Carbohydrates: 25.9g
- Fiber: 4.6g
- Protein: 9.3g
Keywords: pancakes, single serving, small batch, gluten free, dairy free, easy breakfast, simple breakfast, healthy breakfast