I’ve been enjoying these Flourless Pumpkin Oat Blender Pancakes every Sunday for the past few weeks. J and I like to go for a long run together Sunday morning. And by together I mean we start at the same pace and after a couple minutes he is way ahead of me until he becomes a dot in the faraway distance. I am more of a “I-want-to-enjoy-my-Sunday-morning-jog-and-smell-the-roses” kind of runner and he is a “I-wanna-run-this-10-k-in-under-55-minutes” kind of runner. I blame it on his Belgian height and super long legs. I never realized my 5’6 frame made me short until I moved to Belgium and everybody was wayyy taller than me. Long legs or otherwise, I love running and I looove these Flourless Pumpkin Oat Blender Pancakes.
AND my favourite part of Sunday morning, other than our morning runs, is enjoying these Flourless Pumpkin Oat Blender Pancakes together. I love making them when we get back for a quick, tasty, hearty, and pumpkin-filled Brunch (#brunchisthebestmealoftheday). These pancakes are as easy as throwing everything in your blender and watching it whirl until you have a creamy, smooth pancake batter. (*Note: They can also be made in a bowl with an immersion blender.)
Every Sunday should be #PancakeSunday am I right?
The Pumpkin Oat Pancakes are:
Pumpkinny (yes, that is a new word. @OxfordDictionary)
The perfect amount of fluffy
These Flourless Pumpkin Oat Pancakes taste amazing with some pecans sprinkled on top (Pecans and Pumpkin are hands down my new favourite combination of the season. Helloooo Maple Pecan Pumpkin Crumble Bread). And, of course, these Flourless Pumpkin Oat Blender Pancakes deserve to be smothered in Maple Syrup.
And you can enjoy these pancakes without any of the #PancakeBloat because they are:
Refined Sugar Free.
Aka 100% Vegan.
Minimal Clean Up (can be made with a normal or immersion blender).
Freezer and Fridge Friendly and easily reheated in the toaster or microwave for those busy mornings.
And easy. None of this ‘funny’ ingredient business. 😉
If you do try these Flourless Pumpkin Oat Blender Pancakes or any other recipes of mine, I love hearing about it! Insta or Tweet it to me (@cearaskitchen with hashtag #cearaskitchen) or Facebook it to me via the Ceara’s Kitchen Facebook Page! 😀Print
These Pumpkin-Oat Blender Pancakes are whipped up in five minutes in the blender. They contain an entire 1/2 cup of pumpkin puree and are made with just oats! These Healthy Pumpkin-Oat Blender Pancakes are flour free, oil free, gluten free, refined sugar free, egg free, dairy free and vegan! They make the perfect quick, healthy morning breakfast!
- 1 tbsp ground flax seed + 3 tbsp water
- 1/2 tbsp apple cider vinegar*
- 1 cup almond milk*
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 heaping tbsp maple syrup, agave syrup or honey*
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 cups oats
- Non-stick cooking spray, coconut oil or vegan buttery type spread
- Place ground flax seed and water in blender, swirl it around and let it sit for a couple minutes it becomes a thick, goopy, egg-like texture.
- Add the rest of the ingredients. Blend in the blender until the oats are dissolved and a smooth pancake batter is formed. Add a bit of milk, by the tbsp, if the batter is too thick. If it is too thin, leave it to thicken for a couple of minutes.
- Preheat stove and greased skillet on a medium high heat. Test the pan by dropping a couple drops of water on the skillet. When the water sizzles the pan is hot enough.
- Using a tbsp, scoop and pour batter (2 tbsp for each pancake) onto the hot, oiled pan. Do not exceed two tbsp or your pancakes will not be as fluffy.
- Cook for a couple minutes on the first side. The pancakes are ready to be flipped by they begin to bubble around the edges.
- Flip and cook for just less than a minute on the other side.
- Serve with crumbled pecans and smother with maple syrup or toppings of choice!
These Pumpkin-Oat Blender Pancakes can be made in a blender or in a large mixing bowl with an immersion blender.
Due to the oats, the pancake batter does thicken as it sits. While cooking the pancakes be sure to add a bit of milk, by the tbsp, to maintain a thick yet pour-able pancake batter.
These pancakes can be stored in the fridge for a couple of days in a sealed container or in the freezer for up to two weeks. Reheat pancakes in the toaster or in the microwave for 30 seconds.
Apple Cider Vinegar can be replaced with White Vinegar
Almond Milk can be replaced with any non-dairy milk.
Honey is not for strict vegans.
Make sure your baking powder and oats are certified gluten free if necessary!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
- Serving Size: 4
- Calories: 356
- Sugar: 3g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg