Pumpkin Pancakes Recipe

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Prep Time: 10

Cook Time: 10

Servings:

Calories: 339kcal

Ingredients

1 ½ cups Oats Powder I ground rolled oats in a blender
1 cup Soy Milk Add 1 or 2 Tbsp. more if batter seems too thick
½ cup Pumpkin Puree
2 tbsp Apple Cider Vinegar
2 tbsp Sugar optional
2 tsp Coconut Flour
2 tsp Raw Banana Flour
2 tsp Vanilla Extract
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ tsp Cinnamon Powder you can use any spice of your choice
3 Dates cut into fine pieces
3 Dried Figs cut into fine pieces
1 tbsp Cooking Oil can vary based of your pan

Instructions

Combine all the dry ingredients in large bowl. Mix the wet ingredients separately (except for vinegar). Add the wet mix to the dry mix and stir until fully combined.
Add Apple cider vinegar and mix. Let the batter sit for about 5 minutes.
In the meantime, heat a heavy non-stick griddle or well-seasoned cast-iron skillet over medium heat. Grease the pan with cooking oil/vegan butter. Wipe off excess oil with a paper towel if required.
Pour about ¼ cup pancake batter on the pan. Cover the skillet and cook for about 3 minutes and flip (the spatula should easily glide under the pancake). Cook for 2 minutes on the second side.
Remove the pancake from the skillet and repeat from step 3 until all the batter is used up.

Notes

Instead of oat powder, you could substitute pumpkin pancakes almond flour if you'd prefer to use that, or almond milk instead of soy if that brings you more joy. If you're looking for the perfect pumpkin pancake, odds are you'll want to use your favorite flour and milk, as that's what forms the bulk of it.

Also, if you wanted to substitute brown sugar for white, that would work, too. This recipe is versatile, so don't be afraid to risk take on substitutions.

This is a gluten free pumpkin pancake recipe that is tasty any time of year, but especially with a cup of warm pumpkin spice coffee.

quick to make, perfect for those that don't have much time in the morning, but still want to have a yummy homemade meal with maple syrup(other toppings)..if this still doesn't quench your pumpkin fix, consider some pumpkin pie later in the day.

If you are extra short on time, you can even blend up pumpkin puree in advance, tupperware it, and put it in the fridge for when you feel like whippin' up those cakes later!

Nutrition

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