Today we’re making pancakes. for Thanksgiving! These are vegan, gluten free and pretty healthy but still delicious. The recipe is an adaptation from this one. You only need a few different ingredients and spices, a high speed blender and a pan to fry them in. Lets go!
Ingredients:
1/2 cup + 1-2 tbsp unsweetened almond milk or oat milk*
1/3 cup unsweetened pumpkin puree
1 cup gluten-free oat flour
3 tbsp coconut sugar
1/2 tsp ground cinnamon
1/8 tsp of ground nutmeg
1 tsp baking powder
*We make oat milk by quickly blending 1 cup oats with 4 cups water for 30-45 seconds in a high speed blender. Sift the liquid through a (clean!) kitchen towel.
Topping suggestions:
Pecan nuts, chopped
Banana slices
Maple syrup
Blueberries
How to:
Mix together plant milk and pumpkin pure inn a small bowl.
Combine oat flour, cinnamon, nutmeg, baking soda and coconut sugar in a larger bowl. Add the pumpkin puree mixture to the flour and stir until you get an even mxture. Add 1-2 tbsp more plant milk if you need it. It should be a thick batter, but you should be able to pour it.
Cook for 2-3 minutes on each side in a pan on medium heat.
Serve with your favorite toppings! We love blueberries, banana and maple syrup.