Fluffy Pumpkin Pancakes: Easy, Gluten-Free, and Vegan!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be less expensive.

Take 1 cup of almond milk and pour it into a blender.

Add 1/4 cup of aquafaba to the blender.

Add 3/4 cup of pumpkin puree to the blender.

Add 1 1/2 cups of oats to the blender.

Add 1/4 teaspoon of baking soda to the blender.

Add 1/4 teaspoon of cinnamon to the blender.

Add 1/4 teaspoon of pumpkin spice to the blender.

Add 1 or 2 dates to the blender (not pictured).

Put the lid on the blender and blend on variable speed 10 for about 20 seconds until everything is combined and smooth.

Heat a big pan over medium heat.

For the first batch, add walnuts to the pancake batter.

Cook the pancakes in the pan until done.

For the next batch, add chocolate chips to the pancake batter.

Stack the pancakes high and douse them with syrup if desired.

Store any leftover pancakes in the freezer and reheat in the microwave, on the stove, or in a toaster.

Optionally, make baked pancakes by spreading the batter on a cookie sheet and baking at 350 degrees for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens