Oatmeal Pumpkin Pancakes


Oatmeal pumpkin pancakes topped with dark chocolate chips and Artisana raw pecan butter



  • 1 egg
  • 1/2 cup rolled oats
  • 1/4 heaping cup pureed pumpkin
  • 1/4 to 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • pinch of salt
  • sweetener to taste (I used 1/2 packet of stevia)
  • water to thin


  • Warm pancake griddle over low heat.
  • In a blender, blend all ingredients but water. Then slowly drizzle in water until your batter is pourable, but still thick.
  • Pour onto warm griddle and flip after about 90 seconds.
  • Serve with your favorite toppings.