Pumpkin Buttermilk Oatmeal Pancakes

Fluffy, cozy, and perfect for fall mornings — with a boost of fiber and protein to keep your blood sugar steady.

Ingredients

• 1 cup rolled oats

• ½ cup pumpkin puree

• ¾ cup buttermilk

• 1 large egg

• 1 ½ tsp baking powder

• ¼ tsp salt

• 1 tsp pumpkin spice

• 1 tsp vanilla extract

• 1 tbsp maple syrup

• 1 tbsp chia seeds

Instructions

1. Add all ingredients to a high-speed blender.

2. Blend until smooth.

3. Let the batter rest for 5–10 minutes to thicken (this helps the chia seeds activate and makes fluffier pancakes).

4. Heat a nonstick skillet over medium heat and lightly grease it.

5. Pour batter into rounds (about ¼ cup each) and cook until bubbles form on the surface, then flip and cook until golden.

6. Serve warm with your favorite toppings — think Greek yogurt, nut butter, or a drizzle of maple syrup.

Enjoy!

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