Easy Blender Pumpkin Pancakes
There’s hardly anything easier than just blending a few ingredients together and pouring breakfast on the griddle. This recipe is WFPB,kid approved and also gluten free.
Equipment
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsweetened soy milk
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 tsp apple cider vinegar (or lemon juice)
Instructions
- Add the dry ingredients to blender and process into a flour.
- Then add all remaining ingredients to blender and pulse until smooth, careful not to over blend at the end (*see Notes). If your batter is too thick, add extra soy milk, a splash at a time.
- Add batter to a pre-heated non-stick pan or griddle, approximately ½ cup per pancake. Cook until bottom is set and golden and then flip to finish cooking the other side, to a warm golden brown. Serve immediately.
Notes
Gluten Free While the recipe, as written, is naturally gluten free, always double check ingredients for any potential cross contamination.
Flavour Enhancers These pancakes are also delicious with chopped nuts and/or chocolate chips. Should you wish to add them in, simply stir in the batter after blending.
Texture A note on texture for these. Due to the high level of pumpkin in relation to the batter, these do not have quite a traditional fluffiness to them. Rather, these are designed to be a nutrient rich, quick breakfast option. If you are yearning for a more traditional pancake recipe, I will post some shortly.
Worried About Over Blending? Sometimes not having a blender with pulse options or too wide a pitcher can make it easy to over blend this batter. To combat this, simply add the wet ingredients into a large mixing bowl and then fold in the blender-processed dry ingredients.
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