This recipe was born from laziness. It's true, I can admit that. I wanted to make pancakes but I wanted it to be as easy as possible. Mission accomplished.
There are two ways you can make these pancakes:
- with eggs
- without eggs, replacing it with a chia egg.
Both ways are great. BUT just so you know, the chia egg version, is much thicker and creates a much denser pancake. Whereas the egg version is fluffier. But really, when you throw on some nut butter, raw honey, some raspberry compote or raw chocolate sauce, no ones ever really gonna know (unless you happen to be a food detective, then you'll know).
Each batch makes between 9-12 pancakes. I like to freeze mine in a ziploc freezer bag and pop in the toaster for a quick breakfast in the morning.
- 3/4 cup pumpkin puree
- 1 cup warm water
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil
- 2 tsp apple cider vinegar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 farm fresh eggs OR 1 tbsp chia seeds and 1/4 cup water
- 2.5 cups gluten free rolled oats
- Using a powerful blender like a Vitamix, place all the ingredients in the blender except for the oats. Blend on high for a minute making sure that everything is well combined.
- Add in the oats and blend again until everything is mixed well into a liquid. The mixture will be thicker then conventional pancake batter.
- Heat a large frying pan over medium heat. Add 1/2 tsp of coconut oil to grease it (you only need to do this once). Wait until the frying pan is nice and hot!
- Pour approx. 1/4 cup batter onto the frying pan and fry each side for 2-3 minutes.
- Serve and enjoy!