Pumpkin Sheet Pancakes can be whipped up in minutes and baked in the oven for a simple breakfast that will bring a lot of smiles and happy tummies.
These vegan pancakes have been healthified, but still explode with pumpkin flavor and sweetness.
They are oil-free, dairy-free, gluten-free and naturally sweetened.
They are healthy enough for the entire family and can easily be meal prepped and stored in the fridge or freezer for later.
My toddler absolutely loves them!
Making pancakes on a skillet can be time consuming and you have to stand there to make sure they don't burn.
Or there could be flipping mishaps that can ruin breakfast!
With these healthy pancakes, you don't have to do any of that as they quickly bake in the oven.
This is especially handy if you have little ones running around.
To make them
Either store-bought or homemade oat flour works.
Oat flour can easily be made by blending regular oats in a food processor until they become a flour-like texture. Gluten-free oats work for this as well.
It literally takes less than 5 minutes to make oat flour! Check out my instagram highlights to see how I do it. It's also cheaper when you make it yourself.
I used a homemade nut milk recipe and added in a few more dates to make these pancakes sweet.
Any plant-based milk can be used.
Instead of using maple syrup (which is delicious with these pancakes), we like to use a sweet cashew cream.
It's only sweetened with dates so it won't spike your blood sugar levels.
The cashew cream is thick enough to decorate the pancake, which is fun especially if you're making these for kids! Turn them into pumpkins on Halloween. 🎃
Even though they are pancakes, they contain ingredients that our bodies can benefit from.
They also make a great snack for little ones. My son even gobbles them up plain.
Pumpkin Sheet Pancake
Ingredients
Pumpkin Pancakes
- 1 1/4 cup Oats (see notes for oat flour)
- 1/2 cup Pumpkin Puree
- 4 Dates (soaked if they feel hard)
- 1 cup Plant-based Milk (any non-dairy milk will work)
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Baking Soda
- 1/2 tsp Pumpkin Spice
Instructions
Pumpkin Pancakes
- Preheat the oven to 350 F. Make the oat flour by adding the oats to a food processor and blending until it becomes a flour like texture. Set aside.
- Combine 1 cup milk with 4 dates in a high speed blender. You can also use store-bought non-dairy milk and blend 4 dates with it. Once that is mixed together, add in the 1 tsp apple cider vinegar and blend again.
- In a large bowl, add the pumpkin puree plus baking soda and pumpkin spice. Mix it together. Stir the milk mixture in and then the oat flour, combining everything together.
- On a baking sheet lined with parchment paper, with a 1/4th measuring cup, scoop the mixture and pour on the baking sheet. They do not expand much when they are baking.
- Put the baking sheet in the oven and bake for 25 minutes. When they are done allow them to cool before serving. Store in the refrigerator up to a week or in the freezer for longer.
Date Cashew Cream
- Add all the ingredients to a high speed blender and blend until everything is combined and smooth. If it's too thick, add a little more water.
- Taste before serving with pancakes, and if you'd like it sweeter add more dates. Store in the fridge in an airtight container up to 5 days.
Notes
- If using store-bought oat flour you only need 1 cup of it.
- If using store-bought non-dairy milk just blend 1 cup of it with the dates and apple cider vinegar.
- Any nut or seed butter will work if you are making nut milk from scratch. I don't recommend peanut butter as that will change the flavor too much. Stick with cashew, almond or sunflower.
- If the dates are more firm and hard, soak them in warm water for at least 15 minutes before blending. This will help them blend easier.
- Make sure to taste the cashew cream before serving. If you'd like it sweeter blend in more dates.
