PUMPKIN SPICE VEGAN PANCAKES ARE EASY TO WHIP UP WITH JUST A FEW BASIC INGREDIENTS AND A BLENDER! LIGHT AND FLUFFY WITH A LITTLE BIT OF CRISPNESS, IT’S EASY TO SEE WHY OUR FAMILY LOVES THIS FALL RECIPE SO MUCH. SPICES LIKE TURMERIC, CINNAMON AND NUTMEG ARE SUPERFOODS FOR HEALTH.
Did you know you could make delicious vegan pancakes with plants? You read that right. Fluffy, crispy pumpkin spice vegan pancakes with no eggs, butter or flour. In fact, you don’t even need a bowl or spoon and you probably have these simple ingredients on hand right now!
PUMPKIN SPICE VEGAN PANCAKE INGREDIENTS
- Flour- I like to make my own oat flour for this recipe. Don’t let that fool you into thinking this will be difficult, all you need is a good blender, and you can make your own flour out of all different kinds of grains in a couple seconds!
- Bananas- These, in combination with baking powder and acidity (apple cider vinegar or lemon juice) make a terrific egg replacement. You can use fresh or frozen bananas, I find both work just fine.
- Baking Powder- makes the pancakes fluffy! Be sure to use a good aluminum-free one. I use this one from amazon.
- Maple Syrup- A splash of Organic Maple Syrup for a little sweetness and trace minerals too!
- Super Spices- Nutmeg and Cinnamon all have incredible healing properties and are superfoods for hormone health. To make this easy, I recommend just picking up a pumpkin spice blend from amazon or trader joes! You can add it to cider, muffins, pancakes and more!
- Canned Pumpkin- Pumpkins are incredibly nutrient dense and have especially high levels carotenoids like beta-carotene, which your body turns into vitamin A. One cup of cooked pumpkin packs 245% of the RDI for vitamin A! Once ingested, carotenoids are transported to various organs including your skin and act like a natural sunscreen and I didn’t even get to all the antioxidants pumpkins pack in. Pretty good excuse to eat alllllll things pumpkin if you ask me.
- Plant Milk- I have been using Milkadamia lately because duh, all the health benefits of Macadamia nuts but really any plant milk; oat milk, soy milk or vanilla almond milk would be delicious in this recipe.
- Pink Himilayan Salt for those good trace minerals!
How to make Oat Flour in a Vitamix Blender
For this recipe, I use two cups of organic old fashioned oats in a dry Vitamix blender and turn it slowly up to high until the oats turn to silky smooth oat flour. It shouldn’t take more than 10 seconds or so.
PUMKIN SPICE VEGAN PANCAKE MAKING INSTRUCTIONS
- Once your oat flour is made, just add the rest of the ingredients to the blender and turn on low to combine!
- To a medium-high nonstick skillet, (I use this one) pour your desired size pancake to the pan right out of the blender.
- Cook over medium high until you see bubbles all over and firmness instead of gooeyness in your batter.
- The goal is to flip only once! These pancakes can be a bit gooey-er than traditional pancakes so I like to cook them a little extra before I flip them. That’s why I leave the heat on medium so that they don’t burn on one side.
- Serve and eat while they’re hot! We like adding extra slices of bananas, warm maple syrup and toasted walnuts with this recipe but mixed berries, a dallop of coconut yogurt or even some shaved dark chocolate would be delicious!
Simple Tools You’ll Need
- Nontoxic Nonstick Pan
- Vitamix Blender (or any other high speed blender)
- Thin, flimsy pancake spatula. The KEY to flipping perfect pancakes!
- Measuring cups + spoons
Tips for Making Pumpkin Spice Vegan Pancakes
- Don’t flip too soon! Allow the bubbles to form all over the top of your pancake and the batter to firm up before flipping.
- Extra batter keeps in the fridge for 3 days or so. Stir in a bit of extra milk just so it’s pourable when you’re ready to cook them up.
- Freeze extra pancakes with squares of parchment between them. Reheat in the oven, toaster or toaster oven.
- This pancake batter is good overnight, just wait to add the baking powder until the morning when you’re ready to get cookin’.
Pumpkin Spice Pancakes Vegan + Gluten-Free
THE BEST VEGAN PUMPKIN PANCAKES ARE EASY TO WHIP UP WITH JUST A FEW BASIC INGREDIENTS AND A BLENDER! LIGHT AND FLUFFY WITH A LITTLE BIT OF CRISPNESS, IT'S EASY TO SEE WHY OUR FAMILY LOVES THIS FALL RECIPE SO MUCH. SPICES LIKE CINNAMON AND NUTMEG ARE SUPERFOODS FOR HEALTH.
Servings 4
Equipment
- Vitamix Blender
- Nonstick Skillet
Ingredients
- 2 cups Old Fashioned Oats blend in dry blender to make flour
- 1 tbsp Aluminum Free Baking Powder
- 1/2 tsp Pink Himilayan Salt
- 2 tbsp Pure Maple Syrup
- 2 Bananas
- 1/4 cup pumpkin puree
- 1 1/2 cups plant milk
- 3 tsp pumpkin spice blend 1 tsp each of cinnamon, nutmeg, and cloves to sub
- 1 tbsp apple cider vinegar or lemonn juice
Instructions
- In a dry blender, blend oats.
- If frozen, add bananas and milk and blend. Otherwise, add all remaining ingredients and blend to combined.
- To a nonstick skillet over medium high, pour desired pancake size and cook until bubbles form all over and batter turns firm. Roughly 3 minutes.
- With a thin and flimsy spatula, flip the pancakes and cook for another 3 minutes.
- Serve immediately with desired toppings! Enjoy!
Notes
- Don’t flip too soon! Allow the bubbles to form all over the top of your pancake and the batter to firm up before flipping.
- Extra batter keeps in the fridge for 3 days or so. Stir in a bit of extra milk just so it’s pourable when you’re ready to cook them up.
- Freeze extra pancakes with squares of parchment between them. Reheat in the oven, toaster or toaster oven.
- This pancake batter is good overnight, just wait to add the baking powder until the morning when you’re ready to get cookin’.
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