Gluten-Free Vegan Pumpkin Spice Blender Pancakes

These healthy plant-based Gluten-Free Vegan Pumpkin Spice Blender Pancakes are an easy recipe made with only 8 clean, real food ingredients and they're ready to enjoy in less than 20 minutes! They're naturally sweetened, grain-free, egg-free, and have the perfect touch of pumpkin spice.

Give plain pancakes the taste of Fall with my Gluten-Free Vegan Pumpkin Spice Blender Pancakes that are ready in under 20 minutes!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. One "Bowl" Recipe
2. Flourless + Egg-Free
3. Ready In Under 20 Minutes

One "Bowl" Recipe

Breakfast and clean-up are super easy with this recipe because there is only one "bowl", or in this case, just a "blender" to clean up.

For example, instead of mixing all the ingredients together in a bowl, they'll be mixed together in a blender.

Flourless + Egg-Free

It can be hard to find a delicious vegan and gluten-free pancake recipe, but this one is perfect.

There are no eggs and the recipe is grain-free and flourless.

Ready In Under 20 Minutes

A quick and easy breakfast is a priority for most people and this recipe can be ready to enjoy in under 20 minutes.

For example, it takes about 5 minutes to mix the batter.

And then, another 10-15 minutes to cook the pancakes.

My healthy pancake recipe is plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, grain-free, flourless, low-fat, contains no refined sugar, and is Medical Medium® compliant.

How To Make This Recipe: Step-By-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below:

Step 1: Prepare the Oat Flour

Firstly, you'll need to prepare the oat flour and you have two options:

1. Homemade Oat Flour - Add organic gluten-free quick rolled oats to your Vitamix and blend on HIGH until they turn into a fine flour.
2. Store-bought Oat Flour - Add store-bought organic gluten-free oat flour to the blender with the remaining ingredients for the pancakes.

Step 2: Prepare the Pancakes

Secondly, add all the ingredients for the pancakes to the Vitamix with the oat flour and blend on HIGH speed until everything is well combined.

Using a spoon or spatula, scrape the bottom and corners of the Vitamix to get any unmixed oat flour and reblend.

Allow the pancake batter to sit for about 5 minutes to thicken while you prepare the skillet.

Step 3: Prepare the Skillet

Thirdly, add about 1/2 - 1 teaspoon of coconut oil to the bottom of a non-toxic skillet.

Heat the skillet on low-medium heat.

Step 4: Cook the Pancakes

Fourthly, pour the pancake batter into the skillet in the size you'd like your pancakes.

For example, I made 4-inch pancakes and was able to fit (4) at a time in my skillet.

Keep the heat setting on low-medium to prevent them from burning.

Once the pancakes start to "bubble" on the top, gently flip them over to cook on the other side.

Let them cook until golden in color.

Repeat Step 4 until you run out of batter.

How To Store The Pancakes

Lastly, store any leftover pancakes in an air-tight BPA-free container.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Oat Flour. You have two options regarding oat flour:

1. Make your own using a Vitamix. Simply add the gluten-free quick-rolled oats to the Vitamix and blend until it turns into a fine flour. Then add the remaining ingredients for the recipe.
2. Use store-bought. If using this option, just add the oat flour with the remaining pancake ingredients and blend on HIGH until everything is well combined.

Maple Syrup. This can be substituted with your favorite liquid sweetener. For example, organic date nectar or organic coconut nectar are good substitutes.

Homemade Almond Milk. This is my milk of preference. However, it can always be substituted with your favorite non-dairy milk. Another great option is Organic Joi Almond Milk made with 100% organic almonds.

Bananas. I used bananas as a replacement for eggs in this recipe. In addition, it adds a little extra sweetness to the recipe. I haven't tested the recipe using other egg-free substitutions.

Pumpkin Pie Spice. This high-quality organic pumpkin pie spice is my go-to for all my pumpkin spice recipes. However, feel free to use whatever you have on hand.

Baking Powder. Make sure your baking powder is fresh since this ingredient is what will help the pancakes "rise".

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Vitamix. I always use a Vitamix high-speed blender because it provides the smoothest texture and I haven't tested this recipe using any other type of blender. However, since there aren't any "hard" or "difficult" ingredients to blend, I don't see why it wouldn't work in a regular blender.

Want More Healthy Plant-Based Breakfast Recipes?

Check out these:

• Chocolate Cauliflower "Nice" Cream Smoothie Bowl
• Quinoa and Fruit Breakfast Porridge
• Cacao Almond Baked Quinoa Breakfast Squares
• or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )