Pumpkin Sheet Pancake
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!
Servings 1
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.