This gluten-free pumpkin pancakes recipe is the ultimate brunch to make this fall! Easy to make, we just combine all the ingredients in a blender and we get healthy pancakes that are ready in no time.
These Gluten-Free Pumpkin Pancakes are:
- Made with oats as the base!
- Easy to make, we’re using a blender for a smooth and quick batter.
- A good way to use any pumpkin puree leftover.
- Freezer friendly, for a quick breakfast during the week
4 Tips for Making Pancakes
- Cook the pancakes on low heat.
- Take your time and use a measuring cup to create pancakes the same size. Here, I recommend using a ⅓ cup.
- When you see small bubbles, it’s time to flip the pancakes! It will take about 3-4 minutes.
- Keep pancakes warm in a 200F oven until you’re ready to serve.
FAQ
What type of oats to use for this pancake recipe?
I recommend using whole oats (old-fashioned oats). Since we’re using a blender for the batter, it will create oat flour as the base of our pancakes.
Where can I find pumpkin puree?
You can make your own with a pumpkin or buy it at some grocery stores. You can also find it on Amazon.
Can I freeze the pancakes?
Yes! Make sure the pancakes cooled down completely. Place on a baking pan in the freezer for 1 hour. Transfer in a ziploc bag for up to 2 months.
How to make this recipe vegan?
You can swap the eggs for flax eggs. To do so, combine 1 tbsp of ground flax meal with 3 tbsp of water. Let it sit for 5-10 minutes.
Gluten-Free Pumpkin Pancakes (In a blender!)
8
pancakes (3-4 servings)5
minutes15
minutes20
minutesThis gluten-free pumpkin pancakes recipe is the ultimate brunch to make this fall! Easy to make, we just combine all the ingredients in a blender and we get healthy pancakes that are ready in no time.
Ingredients
2 cups of old-fashioned oats/rolled oats
1 cup of milk (plant-based or cow milk)
¾ cup of pumpkin puree
2 eggs
2 tbsp of maple syrup
2 tsp of baking powder
1 tbsp of vanilla extract
1.5 tsp of pumpkin spices
¼ tsp of salt
oil for cooking
Instructions
- Add all the ingredients to a blender and blend for 30 seconds, until you get a smooth texture.
- In a big pan over low heat, add oil. Add ⅓ cup of the batter to form a pancake. Repeat in order to cook 3-4 pancakes at the same time (depending on the size of your pan). Cook for 3-4 minutes, until some small bubbles form at the surface. Flip the pancakes and cook for 2 more minutes. Add more cooking oil and repeat the process to get 8 pancakes.
- Garnish with walnuts, banana slices and maple syrup.
Notes
- I recommend using oat milk.
- Pumpkin puree: You can make your own with a pumpkin or buy it at some grocery stores. You can also find it on Amazon. If you’re not able to find some, simply swap for mashed bananas.
- Keep pancakes warm in a 200F oven until you’re ready to serve.
