Vegan Pumpkin Oat Pancakes (Gluten-Free)
Quick & easy vegan pumpkin pancakes that are thick, fluffy, and can be made in a blender. The perfect wholesome cozy fall breakfast!
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Servings: 2
Ingredients
- 120 grams (½ cup) pumpkin puree
- 120 ml (½ cup) soy milk
- 2 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 100 grams
oat flour* or rolled oats use gluten-free as needed - 1 tbsp baking powder**
- ½ tsp cinnamon**
- ¼ tsp nutmeg**
- ¼ tsp cloves**
Instructions
- If using rolled oats, add to a high power blender and blend into a flour consistency.
- Add pumpkin, milk, vinegar, maple syrup, and vanilla extract to a mixing bowl and whisk to combine. Add in remaining ingredients and whisk until well combined. Let the batter rest 5-10 minutes to thicken.
- Grease a skillet with vegan butter or oil and heat over medium low. To test if your pan is hot enough, sprinkle a few drops of water on it. If the water sizzles immediately, it's ready.
- Scoop about ¼ cup batter onto the skillet. Cook about 3 minutes or until the edges look dry and the bottom is golden brown, then flip and cook another 3 minutes. Lower the heat if your pancake cooks too quickly on the bottom.
- Transfer pancakes to a plate and rest for 1 minute, then serve with maple syrup or toppings of choice (yogurt, pecans, walnuts, hemp seeds, pumpkin seeds, etc)!
Notes
Low Sodium Option: Use low sodium baking powder or reduce baking powder by half (so use 1 1/2 tsp instead of 1 tbsp). The pancakes won't be quite as fluffy but they'll still be delicious!
Spices: You can replace the cinnamon, nutmeg, and cloves with 1 tsp pumpkin pie spice.