These Whole Wheat and Oats Pumpkin Pancakes are super healthy, no oil, no fat, no guilt whole wheat and oats pancakes. They're fluffy and perfectly spiced, just what you need on a fall weekend breakfast or brunch!
Combine wet ingredients: In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk, pumpkin and vanilla extract together until smooth.
Combine with dry ingredients: Combine the whole wheat flour with the oats, baking powder and salt in another bowl, or add them directly to the wet ingredients bowl and whisk everything until well combined.
Cook the pancakes: Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
Serve: Serve hot with maple syrup, butter and pecans.
You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.