Gluten-Free and Vegan Pumpkin Pancakes
Equipment
- High-speed Blender
Ingredients
- 1 cup dairy-free milk**
- 1 cup oat flour
- 1/2 cup gluten-free rolled oats
- 1/2 cup pumpkin puree
- 2 tablespoons ground flax
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- coconut oil for cooking
Instructions
- Add all ingredients to a high-speed blender, and process on high until smooth and creamy and all ingredients are combined.
- Heat coconut oil in a large skillet over medium heat. Pour pancake batter of desired size and cook 4 minutes. Flip and cook 3-4 more minutes or until cooked through.
Notes
*If you don't have a high-speed blender, add dry ingredients to a medium bowl. Whisk the dairy-free milk and pumpkin puree in a separate bowl and then combine.
**These pancakes are thick! If you prefer thinner pancakes, add 1/2 cup milk.