Fall is my favorite season for many reasons, but one of them is definitely the food. These pancakes combine fresh pumpkin puree, pumpkin pie spice, and oats to create the perfect gluten free and vegan fall breakfast!
It’s hard not to love pancakes, but these in particular are pretty special. They’re made in a blender with just 7 simple ingredients, so they are super easy to whip up. My whole family has tried these and they are all obsessed, so these pancakes are sure to impress anyone you make them for!
Unlike most pancakes, which are filled with refined carbohydrates and added sugars, eventually leading to a sugar crash, these pancakes are a totally nourishing breakfast that will energize you through the morning, and are even great post workout. Oats are a great option for breakfast, because they are filled with fiber which helps keep you full and satisfied. Cinnamon, in this case coming from the pumpkin spice, is perfect to add to oats, because it slows the digestion of carbohydrates, which helps stabilize your blood sugar. I love topping these with toasted pecans and a drizzle of almond butter, both of which add protein and healthy fats, and are also insanely delicious.
I guarantee these pancakes will taste incredible on a chilly fall morning and will satisfy all your pumpkin spice cravings. I’m so excited to share this with you guys, and I hope you enjoy them as much as I do!
- 1 cup oats
- ⅓ cup pumpkin puree
- ¾ cup almond milk
- 1½ tsp baking powder
- 1 tsp pumpkin spice
- 2 tsp maple syrup, plus more to serve
- pinch of salt
- ¼ cup chopped pecans
- coconut oil for greasing the pan
- optional: extra toppings like nut butter or fresh fruit
- Add the chopped pecans to a small frying pan on medium-low heat. Let them cook for about 7 minutes, tossing every minute or so, until browned.
- Place the oats in a blender and blend until they're ground into a flour like consistency.
- Add the rest of the ingredients and blend until smooth. Transfer the batter to a bowl and let it sit for 5 minutes to thicken. If the batter become too thick, add a tbsp or two of almond milk and whisk to combine.
- Heat a large griddle or skillet over medium heat. Dip a paper towel in coconut oil and use it to lightly coat the pan, greasing it evenly. Repeat this process between cooking the pancakes.
- Add 2 tbsp to ¼ cup of batter, depending how large you want your pancakes, to the pan. The batter will be thick so you may need to spread it out slightly with a spoon. You want the pancake to be less than ½ inch thick.
- Flip the pancake after 2-3 minutes, when the top starts bubbling. Cook for an additional 2 minutes until golden brown. Repeat until the batter is used up.
- Stack the pancakes and top with the toasted pecans, a drizzle of maple syrup, and anything else you want!