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Breakfast, Pumpkin, Fall, Quick & Easy, Blender, Gluten-Free, Mediterranean, Mediterranean diet
Course Breakfast
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian


  • Blender


  • 1 ½ cups old fashioned rolled oats
  • ¾ cup of pumpkin puree
  • ¼ cup plain greek yogurt
  • ¼ cup lowfat milk or milk alternative of choice
  • 2 large eggs
  • 1 ½ Tablespoons of maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon of ginger
  • ¼ teaspoon of salt
  • Toppings: maple syrup and pecans


  • Place oats in a blender and pulse a few times. Add the remaining ingredients and blend on high until well combined, about 1 minute.
  • Let rest for about 10 minutes.
  • Spray a griddle or skillet with canola oil spray and heat over medium heat. Once the pan is hot, pour about ¼ cup of batter into the pan. Since the batter is thick, you will need to spread the batter with the back of a spoon.
  • Cook for about 2-3 minutes until the pancakes are puffy and you see the edges look dry. Flip and continue to cook until golden brown on the other side. Repeat with the remaining batter.
  • Top with syrup and chopped pecans.
  • Enjoy!


Leftover pancakes may be stored in the refrigerator for 2 days or frozen in an airtight container for up to 2 months.
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