I’m feeling festive!
I ended my last post saying “bring on the pumpkin spice.” And I meant it! When it’s fall, I want absolutely everything pumpkin. Pumpkin candles, pumpkin spice lattes, pumpkin decorations, and pumpkin flavors!
While I love a nice savory dish, my favorite way to enjoy pumpkin is in sweets. However, I don’t have as much of a sweet tooth lately. I decided to try making pumpkin pancakes for a less sweet option. Man, did I hit the jackpot!
Pancakes can be difficult to make both gluten free and vegan. They are usually quite thin, dense, chewy, or all three. They just never quite compare to the gluten, butter-filled version I grew up with.
But not these pancakes! They are absolutely delicious. The main ingredients are oat flour, almond milk, and pumpkin. The pumpkin serves as a binding agent. Plus, it gives the pancakes a lovely orange-brown color! The balance of sweetness and spice is spot on. And no flat pancakes here! These pancakes are fluffy, slightly sweet, and very festive for October.
- 2 cups gluten free oats
- 1 cup almond milk
- 1/2 cup + 1 tbsp pumpkin puree
- 2 tbsp maple syrup
- 1 1/2 tbsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
Add the oats to a blender. Blend until the oats form a fine flour.
Add all the other ingredients to the blender. Blend until well combined.
Pour the batter into a separate bowl. The batter should be pretty thick. If it seems too thick, add more almond milk in 1 tbsp increments.
Heat a griddle over medium heat. Add oil if desired.
Once the pan is hot, use a half cup measure to pour batter onto the pan. Let the pancake brown for about 3 minutes (or until the edges begin to cook and thicken). Flip the pancake and cook on the other side for 2 minutes.
Repeat with the rest of the pancakes.
Serve the pancakes with maple syrup, pepitas, almond butter, or whatever toppings you'd like!
What’s your favorite way to enjoy pumpkin? I definitely need to add some savory pumpkin recipes to my repertoire, so suggestions are appreciated! Hope you’re having a lovely, pumpkin-filled week. I’ll be back with more fall inspired recipes very, very soon.