- 1 1/3 cup unsweetened oat milk or milk of choice
- 1 1/2 cup pure pumpkin puree
- 2 tbsp pure maple syrup
- 4 tsp vanilla extract
- 4 large eggs
- 3 cups quick oats
- 4 tsp baking powder
- 4 tsp pumpkin spice
- 1/2 tsp salt
- oil or dairy-free butter for cooking
Add all of the ingredients into your blender in the order listed. Blend on high for about 1 minute until the batter is smooth. It should be thick, and you'll need to scoop it out with a spoon.
Heat your dairy-free butter or oil in a skillet or griddle over medium heat.
Add a scoopful of batter to your pan and spread it out using the back of a spoon. I like to use 1/4 - 1/3 cup batter per pancake. Cook the pancakes for about 3 minutes per side, until they're lightly browned on the bottom and puffy. Reduce the heat if the pan gets too hot, or your pancakes start cooking too quickly. A pan that's too hot will result in pancakes overcooked on the outside and raw on the inside.
Serve warm. See notes above for topping options. Leftovers will keep in the refrigerator for up to three days.
Calories: 136kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 275mg | Potassium: 182mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4902IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg