Vegan Pumpkin Pancakes
These vegan pumpkin oatmeal pancakes are so amazing. They are so easy to prepare with pumpkin puree and sweetened with maple syrup, perfectly spice just add all the ingredients in a blender and process until smooth and creamy.
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Servings: 8 servings
Calories: 97kcal
Ingredients
- 1 1/2 cup certified gluten-free rolled oats
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Oil for brushing or cooking spray
Instructions
- Place rolled oats, almond milk. pumpkin puree, maple syrup, baking powder, vanilla, cinnamon, ginger, nutmeg and salt in a high-speed blender.
- Process pancake until mixture is smooth and creamy.
- Heat a large non-stick skillet on medium-high heat. Brush or spray to oil. Using a 1/4 cup measuring cup, scoop up the batter and pour on the heated skillet, about 4 pancakes per batch.
- Cook pancake for about 2-3 minutes or until golden brown, flip pancakes over and cook for another 3 minutes.
- Transfer pancakes from skillet onto a plate, repeat until all the batter is cooked.
- Serve pancake with pumpkin caramel sauce and garnish with chopped walnuts or pecans.
Nutrition
Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 242mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg