These Pumpkin Spice Vegan Pancakes use a few simple ingredients and the blender to create a delicious, healthy breakfast option!
Every Sunday my partner and I make pancakes. It’s a ritual that I look forward to every single week because it means that it’s time for us to slow down together in the morning, sip our coffee, and create something absolutely delicious. Sometimes we even eat them while playing Scrabble (but only if we have a lot of time on our hands!).
During the week we rely on smoothies or overnight oatmeal most often for breakfast, but there’s something really nice about taking the time to make a more intentional breakfast together. But with that being said, I never want the cooking to take too long or require too much cleanup, which is why these Pumpkin Spice Vegan Pancakes are perfect!
The best part about blender pancakes is that all of the ingredients can come together in one blender, meaning there’s no need for separating wet and dry ingredients, and it leaves just one blender to clean. A win-win to me!
These blender pancakes are vegan and gluten-free, and super healthy and nutritious because they’re packed with whole grains from the oatmeal (a great source of iron and fiber!), pumpkin purée, and even protein if you choose to use soy milk as your base or top with any nut or seed butter.
Main Ingredients
Pumpkin Purée: Pumpkin purée is packed with Vitamin A and fiber, and is such a fall staple! If you can’t find pumpkin purée in the store, you can always make your own by deseeding and dicing a pumpkin, roasting at 450 F for 30-40 minutes until fork tender, then scooping the inside away from the flesh and blending in a high-speed blender or food processor. It’s important to note that pumpkin purée and pumpkin pie filling are not the same things. Pumpkin pie filling has added sugar and pumpkin pie spices. It would still be delicious in these pancakes, but the spices would need to be adjusted!
Pumpkin Spice: Pumpkin spice is all the rage in the fall time, with most stores selling out pretty quick! Luckily, I created an Instagram Reel to show you exactly how I make homemade pumpkin spice for a fraction of the price!
Oat Flour: Oats are a whole-grain powerhouse and a great source of plant-based iron! To make oat flour, just blend rolled oats until they’re a flour-like consistency. In these blender pancakes, you can just add rolled oats directly to the blender- no pre-blending required! One cup of rolled oats yields about one cup of oat flour.
Plant-Based Milk: Plant-based milk adds a delicious creaminess to this dish and is a great source of calcium and vitamin D (if you purchase fortified plant-based milk). I recommend using soy or oat milk in this recipe since they have more protein than other plant-based milk.
Recipe Notes
- If your batter is too thick, feel free to add more plant-based milk. It may thicken slightly while sitting in the blender, which is okay!
- These pancakes can be easily frozen and reheated for later! I recommend letting them cool completely before adding them to a freezer-safe container with parchment paper between each pancake. To reheat, simply pop a frozen pancake in the toaster on a high heat setting!
- You can top these Pumpkin Spice Vegan Pancakes with whatever you like! I typically go for a delicious nut or seed butter and maple syrup, but do whatever your heart desires!
I hope you love this recipe as much as I do! Make sure you leave me a rating and review if you try it out, and tag me in your photos on Instagram or Pinterest!
Pumpkin Spice Vegan Pancakes
Equipment
- Blender
- Large non-stick pan
Ingredients
- 1 cup oat flour
- 1 cup plant-based milk of choice
- ½ cup pumpkin purée
- 1 tbsp maple syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 1 tbsp pumpkin spice See notes
- 1 tsp vanilla extract
- 1 tsp coconut oil plus more as needed
Instructions
- Add all ingredients besides coconut oil to a blender. Blend until smooth.
- Heat large non-stick pan over medium heat with coconut oil. Pour batter into pan in into circles.
- Once batter starts bubbling and edges turn golden brown (about 3-4 minutes), flip. Cook on other side for 2-3 more minutes until fully cooked. Serve and enjoy!
Notes
Looking for more breakfast recipes? Check these out!
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