Pumpkin Oat Pancakes

A delicious, flour-free pancake made with whole oats, bananas, and pumpkin to add a hint of sweetness.

Ingredients

• 1 cups (360 g) soy milk
• ½ cup (120 ml) pumpkin purée
• 1 medium (100 g) banana, peeled
• 2 large eggs [or egg substitute]
• 2 Tablespoons (30 ml) maple syrup, optional
• 2 cups (215 g) rolled oats [or gluten-free oats]
• 1 Tablespoon baking powder
• ½ teaspoon Gingerbread Spice Blend
• ½ teaspoon kosher salt

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to press ingredients toward the blades. Let mixture stand for 15-20 minutes.
3. Scoop 1/4 cup (60ml) of pancake batter at a time onto a small, preheated and greased griddle. Cook for 2-3 minutes on each side or until golden brown and cooked through.

Notes

Loaded with fiber, protein, and healthy fat, these pancakes will be sure to keep you full and satisfied all morning. To make these pancakes gluten-free, simply replace the rolled oats with gluten-free oats. Flax egg may also be substituted for whole eggs - if using, increase almond milk to 2 cups (480ml) and add 2 tablespoons of brown flax seed when blending.

Nutrition

1 serving (208g)

• Calories: 320

• Total Fat: 10g

• Total Carbohydrate: 51g

  • Dietary Fiber: 7g
  • Sugars: 13g

• Protein: 11g

• Cholesterol: 85mg

• Sodium: 630mg