Pumpkin Sheet Pancakes can be whipped up in minutes and baked in the oven for a simple breakfast. They are oil-free, dairy-free, gluten-free and naturally sweetened. These vegan pancakes have been healthified, but still explode with pumpkin flavor and sweetness. Please use all organic ingredients when possible!
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.
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.