Naturally sweetened, fluffy, vegan pancakes with pumpkin puree, pecans and oatmeal. Quickly made with delicious spices. Gluten-free option. So the autumn can start.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8Piece
Calories 145kcal
Ingredients
150gOatmealfor a gluten-free version use gluten-free oatmeal, oatmeal is gluten-free per se, but can be contaminated during processing, buy gluten-free version in case of celiac disease or intolerance
Some high heat oil for bakingI use high-oleic frying oil -if you have a good Teflon pan, you don't necessarily need oil, but it makes for a crispier crust
Prepare a small key with high-heat oil and a silicone brush and a cup of water.
Place rolled oats (if not using ready-made flour) in high-powered blender and blend on high speed until fine.
150 g Oatmeal
Place in a bowl and set aside.
NOTE: If you are making the dough with a high-performance mixer, the liquid should always go into the mixer first, this is the only way it can work well.
For the batter, provide a high-powered blender (or bowl) and pour in all ingredients in order, Blend with a wooden spoon until smooth, which should be much creamier and firmer than regular pancake batter.
150 g Oatmeal, 60 g Pecan kernels, 250 ml Almond milk or another vegetable milk, 120 g Pumpkin puree, 30 g Coconut blossom sugar, 1 tbspn Baking powder, 1 tbspn Pumpkin spice**, 1 strong pinch of sea salt, ½ tbspn Bourbon vanilla ground or vanilla extract, Some high heat oil for baking
Heat pan to medium heat.
Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil if you use a good quality Teflon pan. However, the oil provides a crispier crust.
Add 2 tablespoons of batter to each pan. Bake for 3-4 minutes on each side until golden brown. Work with a coated spatula. Remove and place on a plate.
Repeat this step until the batter is completely used up and all the pancakes are stacked on top of each other (this keeps them nice and warm).
Finish with desired toppings and enjoy!
Keep remaining pancakes covered in refrigerator for up to 2 days, and heat best in steamer or preheated oven. Keep in the freezer for up to one month.