Perfect Pumpkin Pancakes
Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten-free, dairy-free, and can be made right in your blender!
These pancakes are so moist, fluffy, and have the perfect crispy edges.
Literally the BEST pumpkin pancake recipe.
Ingredients
¾ cup pumpkin puree
2 large eggs
⅔ cup unsweetened nut or seed milk
2 tsp vanilla extract
1 Tbsp pure maple syrup
1 cup old fashioned gluten-free rolled oats
1/2 cup almond flour
1/2 tsp baking soda
1 tsp lemon juice
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 teaspoon salt
Vegan butter, coconut oil, or avocado oil for cooking
Instructions
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or avocado oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter.
Makes 6 pancakes total. Serves 2, 3 pancakes each.
