Description
Easy, gluten-free pumpkin pancakes made right in the blender! Full of pumpkin spice flavor and made with simple, easy-to-find pantry ingredients. Perfect for cozy fall mornings.
Ingredients
Scale
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup pumpkin purée (not pumpkin pie mix!)
- 2 eggs
- 1 cup unsweetened non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Add all ingredients to a blender and blend until smooth and creamy. The batter will begin to thicken right away, so it is best to cook the pancakes as soon as possible.
- Heat a large non-stick skillet over medium-high heat and lightly coat with coconut oil, butter, or oil spray. Once the pan is hot, add 1/4 cup of the batter per pancake and cook for 2-4 minutes until pancakes slightly puff up and begin to bubble.
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Flip the pancakes and cook until golden brown. If your pancakes are browning too quickly, lower the heat to medium-low.
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Wipe the skillet clean and repeat with more oil and remaining batter. This recipe makes about 12 pancakes.
- Optional – top with coconut whipped cream, maple syrup, and pecans!
