Pumpkin Oat Blender Pancakes
We have made these three times in the past two weeks! My boys request them and I don't mind making them often, because they are filled with clean, good for your ingredients. Who ever thought we'd have a vegetable for breakfast? Not me. I love how you dump everything in a blender and it does the work for you. This recipe is adapted from Cookie & Kate.
Dump ingredients into a blender:
- 1 (15 oz) can of pumpkin (roughly 2 cups)
- 1/2 cup almond milk
- 4 tablespoons coconut oil, melted
- 2 tablespoon lemon juice
- 2 teaspoon maple syrup
- 2 teaspoon vanilla extract
- 4 eggs
- 2 cups old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
Blend. Pour onto a greased, hot griddle. These pancakes are thick (upper left), so I use a spoon to spread them out. They also cook more evenly this way.
When the bottom is nice and brown, FLIP. Cook the other side. Serve with maple syrup and fruit.