Pumpkin Pancakes
Gluten-free, vegan, banana-free pumpkin pancakes made entirely in the blender. Rolled oats do the work of flour, aquafaba stands in for eggs, and dates handle the sweetness. Cozy fall flavor, minimal cleanup.
Ingredients
Equipment
Method
- Add all ingredients to your Vitamix in the order listed (liquids first). Blend on high for 20 seconds until smooth.
- Heat a griddle or skillet over medium heat and lightly grease. Pour about 1/4 cup batter per pancake. If using walnuts or chocolate chips, sprinkle on top while cooking. Cook 2-3 minutes until bubbles form, flip, and cook another 1-2 minutes until golden.
- Serve warm with your toppings of choice. Oven method: bake at 350°F for 10-15 minutes if you’re making a big batch.
Nutrition
Video
Notes
Naturally gluten-free and vegan. Aquafaba is what gives these a fluffy texture without eggs — don’t skip it. Leftover pancakes keep in the fridge for 3 days or freeze well for longer.
Leave a Reply