Flourless, Eggless, Dairy-Free Pumpkin Pancakes for your October Morning!

Hello beautiful internet readers! HAPPY HALLOWEEN! Today I have another recipe for you!

My friend sent me a Snapchat the other day of these delicious vegan pumpkin pancakes she made. I asked her for the recipe, and decided to try them for myself!

The original recipe can be found at The Big Mans World website, but I doctored it a little bit to fit my needs.

pumpkinpancakes1.jpg

Ingredients

  1. 1 cup rolled oats (I used flattened quick oats and it worked well!)
  2. 1/4 cup milk of choice (I used coconut milk) **I found this recipe needs an extra 1/4 of milk, making the final ratio a 1/2 cup of your milk of choice**
  3. 1/2 cup pumpkin puree (I used organic)
  4. 1/2 tsp of cinnamon
  5. 1/2 tsp of pumpkin spice (or you can mix equal parts cinnamon, ginger, and cloves to create your own)
  6. 1 tbsp of baking powder
  7. 1 tbsp of apple cider vinegar
  8. 1 tbsp of sticky sweetener of choice (I used maple syrup, but you can use honey or any other syrup)
  9. 1/4 cup of chocolate chips (totally optional but totally worth it)

Instructions

  1. Add all of the dry ingredients and blend them together. I did this first as it created almost a flour-like base for all of my wet ingredients.
  2. Add all of the wet ingredients to the dry mixture and blend together. I used my NutriBullet, but if you don’t have a blender you can use a hand mixer or stand-up mixer. Stir in chocolate chips.
  3. Let the mixture sit for 3 to 5 minutes, and use an oil or fat of choice to grease a heating skillet. I used coconut oil because I love it, and find it keeps my pans greasy better than a vegetable oil.
  4. When the pan is hot, use your 1/4 cup to measure out a 1/4 cup of batter and pour into the pan. You will need to move the batter around to flatten it out a bit.
  5. Cook for 3 to 5 minutes on each side for a more traditional pancake consistency.  The original recipe says to cook for 1 to 2 minutes, and when I did this for my first pancake it was a little too wet for my liking still. Cooking the pancakes for a bit longer per side gave them a traditional pancake shape and consistency. When I saw the edges turning golden brown I knew to flip them. **Make note when cooking longer not to burn them**
  6. When done, plate them and serve with your favorite toppings, fruits, nuts, etc. And don’t forget your coffee!

Voilà! You can now enjoy healthy, vegan delicious pumpkin pancakes!

pumpkinpancakes2.jpg

If you have any leftover pancakes, individually wrap them in foil or plastic wrap and store in the freezer! When you are in a hurry in the morning, you can take them out of the freezer and let them defrost for a few minutes and eat them cold, pop them into the toaster and toast them like bread, or reheat them in a skillet!

I hope you enjoy this recipe, and I hope you try it for yourself! They are so delicious and easy to make, and also super filling/satisfying!

pumpkinpancakes3.jpg

Hope you enjoy the spookiest day of the year!!

Happy Hauntings!

2017 signature

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s