If you tried my regular vegan blender pancakes recipe. You're in for a real treat and you're going to love this Vegan Blender Pumpkin pie recipe. When I made this recipe. I had no intentions of having this for breakfast. I was going to have the norm which is my two rice cakes with peanut butter or homemade almond butter. Out of nowhere, I thought to myself. "I still have pumpkin leftover in the fridge" I knew I was out of oats and was running low on my homemade oats flour. However, I looked in the oats container and seen I pretty much had an enough for this recipe. I started playing around with ingredients and voila! These pancakes taste simply amazing! If you're looking for a recipe to make on a whim or something special for your family Thanksgiving morning. Look no further!


These pancakes are...

• Yummy
• Flurry
• Flourless
• dairy-free

I prefer to make my pancake recipe the day of using it. However, you could always prep the items needed for faster cooking.

Are you a pumpkin lover?

Recipe 

INGREDIENTS:

• 1/4 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 3/4 cup unsweetened coconut milk (or your favorite no dairy milk)
• 1 tablespoon apple cider vinegar
• 1 tablespoons pure vanilla extract
• 2 tablespoons pure maple syrup
• 1 tablespoon melted coconut oil
• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon Himalayan salt (or whatever you have on hand)
• 1 tablespoon walnuts (optional)
• Pam Cooking Spray

DIRECTIONS:

1. Add all wet ingredients to blender, add dry ingredients and mix on high until smooth.
2. Turn your stove onto medium high heat, using a non-stick, spray pan with Pam Cooking Spray scoop 1/4 of batter into your pan. (I used an ice cream scooper)
3. Flip once the edges start to get firm and you see small bubbles
4. Serve warm and enjoy with maple syrup and your favorite toppings!

Please note
The batter will start to thicken which may require a scoop