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.

Course Breakfast

Keyword Pancakes, Pumkin Spice Pancakes, Vegan Pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Author Madison Gray

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'.