"Quick & easy vegan pumpkin pancakes that are thick, fluffy, and can be made in a blender. The perfect wholesome cozy fall breakfast!"
Vegan Pumpkin Oat Pancakes
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A Note from Feedfeed
Get crazy with brunch this weekend and surprise yourself -or- everyone with a stack of these fluffy fall pancakes. Max the batter out with warm spices and pumpkin puree for a real treat, pecans, and maple syrup are advised!
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Prep time 15mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 cup pumpkin puree
- 1/2 cup soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 100 grams oat flour or rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Method
Step 1
Blender option: If using rolled oats, add to a high power blender and blend into a flour consistency. Add remaining ingredients and blend until combined. Let the batter rest for 5-10 minutes to thicken.
Step 2
Bowl option: Add pumpkin, milk, vinegar, maple syrup, and vanilla extract to a mixing bowl and whisk to combine. Add in remaining ingredients and whisk until well combined. Let the batter rest 5-10 minutes to thicken.
Step 3
Grease a skillet with vegan butter or oil and heat over medium low. To test if your pan is hot enough, sprinkle a few drops of water on it. If the water sizzles immediately, it's ready.
Step 4
Scoop about ¼ cup batter onto the skillet. Cook about 3 minutes or until the edges look dry and the bottom is golden brown, then flip and cook another 3 minutes. Lower the heat if your pancake cooks too quickly on the bottom.
Step 5
Transfer pancakes to a plate and rest for 1 minute, then serve with maple syrup or toppings of choice (yogurt, pecans, walnuts, hemp seeds, pumpkin seeds, etc)!