These pancakes are some of my favorite to make because they are so flavorful! They can be made in a blender which I love because it makes it easy to clean up! These would be great to make even if you have a shared kitchen.
Makes 20 small pancakes or 4 large pancakes.
Takes about 20 minutes.
1& ½ cups of Gluten-free oats (can substitute regular if you don’t have a Gluten allergy)
1 cup of Almond Milk*
1 Ripe Banana
1 Tablespoon of Ground Flax Seed
1 Teaspoon of Vanilla Extract
1 Teaspoon of Pumpkin Pie Spice, or to taste
¼ Cup of Canned Pumpkin
2 Teaspoons of Baking Powder
*For thinner pancakes, add almond milk until you are happy with the consistency. I usually just spread the batter out when I pour it into the pan.
Feel free to top your pancakes with whatever you enjoy! These are some of my favorite toppings.
Fruit: Bananas, Apples, Strawberries, Peaches
Nuts/Seeds: Pumpkin seeds, Chia seeds, Pecans, Peanuts
Liquids: Maple Syrup, Agave, Nut Butters
To make these pancakes you have to blend the oats to make them into flour. You can either blend the oats and add them to the rest of the ingredients in a bowl, or you can blend the oats and then add the rest of your ingredients into the food processor. I prefer to use the food processor because it does the work for you and you use fewer dishes!
- Place all the ingredients into the food processor and blend until smooth.
- Cook pancakes in a skillet on low to medium heat, keeping a close eye to ensure they don’t burn. Patience is key!
- Make sure to use a non-stick skillet or spray your pan with Gluten-free cooking spray. I recommend spreading out the batter to make a thinner pancake so it cooks faster.
- The longer your pancake batter sits, the more the oat flour will absorb the almond milk so feel free to add more almond milk to thin it out again.
- Top your delicious pancakes with whatever your heart desires and enjoy!
- These pancakes are great for meal prep and this recipe makes about 20 small pancakes. They freeze great and can be reheated in the microwave.