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–+ servings
Vitamix pumpkin pancakes

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Breakfast
Calories: 210
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup almond milk
  • 1/4 cup aquafaba liquid from canned chickpeas
  • 3/4 cup pumpkin puree
  • 1 1/2 cup rolled oats
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin spice
  • 1 date pitted
  • walnuts to taste, optional
  • chocolate chips to taste, optional

Equipment

  • Vitamix

Method
 

  1. Add all ingredients to your Vitamix in the order listed (liquids first). Blend on high for 20 seconds until smooth.
  2. 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.
  3. 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

Calories: 210kcalCarbohydrates: 38gProtein: 6gFat: 4gSodium: 185mgPotassium: 290mgFiber: 5gSugar: 7gVitamin A: 475IUVitamin C: 2mgCalcium: 175mgIron: 2.3mg

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.

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