Tag Archives: flourless

Flourless Vegan Pumpkin Pancakes

I love the Fall.  It’s my absolute favorite season and I’m all about those classic Fall flavors like apple, pear and of course, pumpkin!  Pumpkin is a food I use year round but definitely more often during this season-really because it’s just everywhere and I just can’t help but come up with new ways to use it!  These fluffy pumpkin pancakes were actually made as a little experiment to try creating an eggless batter and adding extra baking powder and apple cider vinegar for the fluffy factor and it worked like a charm! These healthy pumpkin pancakes are packed with fiber and protein from using oat flour (finely ground rolled oats) flourless, gluten-free, eggless and naturally sweetened with only one tablespoon of maple syrup for the entire batch!  Oh and did I mentioned they taste delicious!

They also freeze really well and make the perfect quick and easy breakfast.  Just be sure to cool completely and then wrap each individually (or lay them on a parchment lined plate or small baking sheet, covered and place in freezer for 1 hour or until hardened. This prevents them from sticking together while freezing).  Then you can put the pancakes in a freezer safe container.

What’s your favorite part about Fall?  What do you look forward to the most during this season?  I can’t wait to hear from you!

Ingredients

  • 1 cup oat flour*
  • 1/4 cup unsweetened almond milk or other dairy-free milk of choice
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon baking powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup or honey
  • 1/2 teaspoon vanilla extract (optional but adds great flavor!)

*make your own oat flour by placing 1 1/2 cups (or extra) of gluten free rolled oats (or regular if no allegries/intolerances are present) in a blender and blending starting from low speed, gradually to high until a fine flour-like consistency is achieved (usually 1-2 minutes). Then measure out oat flour accordingly.

Directions:

  1. In a large mixing bowl, add flour, baking powder and pumpkin pie spice (and nutmeg if using).  Whisk to combine.
  2. In a separate bowl, combine pumpkin puree, almond milk, vinegar, syrup and vanilla (if using).  Whisk to combine.   Add wet mixture to dry ingredients.
  3. Let the batter sit for at least 5 minutes
  4. Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
  5. Repeat for the rest of the batter.  To keep it totally sugarless, enjoy with vegan cream cheese, fresh fruit and/or a drizzle of almond butter!

Flourless Blueberry Pancakes

These 4-ingredient flourless blueberry pancakes are easy to make, full of flavor and include simple ingredients.  Gluten-free, low carb, no added sugar, what’s not to love?!  The blueberries provide a natural sweetness without the need for added sugar.  Make it a fun breakfast and create faces on the pancakes with other fruits! Studies have shown that kids are more likely to try a food if it looks fun an appealing.  Oh and when making these, the most important thing is being very careful when flipping since they can break easily!  

Ingredients

1 1/2 very ripe bananas mashed

1/4 teaspoon baking powder

2 eggs whisked

1/3 cup fresh or frozen blueberries

1/4 teaspoon vanilla (optional)

1/4 teaspoon cinnamon (optional)

Directions

  1. Combine all ingredients and whisk well.
  2. Heat a griddle with a bit of unsalted butter or coconut oil.
  3. Pour on batter and stick with silver dollar pancake size, easier to flip.
  4. Wait about 1-2 minutes or until edges start to set and then flip and cook until golden.