Vegan Pumpkin Pie Pancakes [GF, Oil-Free]
Tasty and hearty vegan pumpkin pie pancakes are packed with protein from oats and hemp seeds. They are oil-free and made with no refined sugar!
Equipment
- you will need: a high speed blender
Ingredients
- 1 & 1/2 cups old fashioned rolled oats Certified GF if needed
- 1/4 cup + 2 tbsp hemp seeds divided, see notes.
- 1/3 cup canned pumpkin purée only pumpkin, NOT pumpkin pie mix!
- 1/4 cup + 1 tbsp pure maple syrup
- 3/4 cup unsweetened plant-based milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp mineral salt
- 1 & 1/2 OR 2 tsp pumpkin pie spice start with 1 & 1/2 tsp then adjust according to preference.
Instructions
- Add your rolled oats and hemp seeds (1/4 cup) to a high speed blender until a soft flour forms. Give it a good stir so there are no clumps. Set aside.
- In a large bowl, add your wet ingredients: pumpkin purée, maple syrup, plant-based milk, vanilla extract and apple cider vinegar. Whisk well.
- Next, add all of your dry ingredients to the bowl: oat and hemp flour mixture, 2 tbsp hemp seeds, baking powder, baking soda, salt and pumpkin pie spice. Mix with a wooden spoon until well incorporated. You want a thick batter. *See notes
- Let your batter sit, undisturbed, for 10 minutes. Heat up a little oil on a large pan (or if entirely oil-free, use a trusty non-stick pan) over medium heat.
- Use about 3 tablespoons of batter per pancake, making sure to evenly distribute the batter into a well formed pancake.Lower heat a tiny bit and cook for a few minutes on each side, until ready to flip and done in the middle. If your batter gets too thick to pour, add a tiny splash of milk and stir. **See notes
- Serve and enjoy!
Notes
- For the hemp seeds: 1/4 cup will go in the blender to make a flour, the additional 2 tbsp will be added to the batter
- * the batter will be thick. If too thick to pour, add a small splash of milk.
- ** you will need to cook these at a slightly lower heat since the batter is thick and heavy with pumpkin purée. They will fluff up and cook, it just takes a bit longer and you don’t want your heat so high that they burn.