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.{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Grain-Free | Soy-Free | Low-Fat | No Refined Sugar | Medical Medium® Compliant }
Add the oats to a Vitamix and blend on HIGH speed until they turn into a fine flour.
Prepare the pancakes:
Add all ingredients for the pancakes to the Vitamix with the oat flour in the order listed and blend on HIGH speed until everything is well combined. You may need to stop and scrape the oat flour from the bottom of the blender and re-blend.
Let the batter sit for about 5 minutes to thicken while you heat the skillet.
Add about 1/2 teaspoon of coconut oil to the bottom of a non-toxic skillet and heat it on a low-medium setting.
Pour the batter into the skillet in the size you'd like to make your pancakes and leave space between each one. I made 4-inch pancakes which was approximately 1-2 tablespoons per pancake.
Let the batter cook until the tops "bubble", then gently flip them over. Cook the other side until it's golden on the top.
Repeat until all the batter is gone.
Notes
Oat Flour. You have two options regarding oat flour:
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 to the blender.
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.*Vanilla Extract: Substitute with alcohol-free vanilla extract to keep this recipe 100% Medical Medium® compliant.Homemade Almond Milk. This is my milk of preference. However, it can always be substituted with your favorite non-dairy milk. Another great alternative is 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 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.Serving Size. This recipe will make (12) 4-inch pancakes. The nutritional information is based on (1) serving being (3) 4-inch pancakes.