Description
Pancakes suggest a more indulgent and lazy start to the day, but these gluten-free, oil-free, vegan pumpkin pancakes come together in a hurry and provide a powerhouse of nutrients and health benefits.
Ingredients
Units
Scale
- 1 cup almond milk
- 1 Tablespoon apple cider vinegar
- 2 cups rolled oats (not instant)
- 3/4 cup pumpkin (not pie filling, just pumpkin from a can or puree)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp vanilla
- 4 Tbs maple syrup
Instructions
- Add the vinegar to the almond milk and set aside
- Grind the oatmeal in a blender until the consistency of flour
- Add the remaining dry ingredients to the oats and blend for about 30 seconds to combine
- Add the remaining wet ingredients and puree until well blended, scraping down the side as needed
- Heat the griddle or frying pan. When moderately hot, spray with oil and pour approximately 1/3 cup of batter onto pan, increasing or decreasing to desired size. The pancakes are a little sticky and can be tricky to spread
- Cook for one to two minutes
- When edges start to look dry, flip them and cook until lightly firm to the touch.
Notes
- The batter thickens up as the oats absorb the liquid. Be prepared to cook the pancakes soon after the batter is done. Even when it thickens, the pancakes will still be fine, but harder to spread on the pan.
- If you are finding that the outside is cooked and the inside is not, you need to turn the heat down on the pan