I love these pancakes because they are easy and so good for you. You just throw all the ingredients into the blender. They use no refined sugar or oil, and cook up sturdy yet moist. I pack one or two to take with me to the golf course.
¾ cup (162 grams) pumpkin puree
2 large eggs
⅔ cup unsweetened milk of choice
2 teaspoons vanilla extract
2 tablespoons pure maple syrup
1 ½ cups old fashioned rolled oats
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat or 350 degrees.
Once the pan is hot, use a 1/4 cup ice cream scoop to portion batter on griddle.
The batter will get thicker as it sits so be sure to cook these pancakes immediately after blending.
Cook for 2 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside.
**NOTE: Since pancakes are dense, resist the urge to over cook.
If you find that pancakes are browning too quickly, then you need to lower the heat.
I normally start on medium heat, then reduce to medium low later so that the pancakes don’t burn.
Wipe skillet clean and repeat with more oil and remaining batter.
Makes 6 pancakes total.
Adapted from Ambitious Kitchen
