I can’t think of a better way to use up that rogue can of pumpkin puree in the back of your pantry than this:
Pumpkin Protein Blender Cakes
Makes about 8 pancakes
ACTIVE: 5 MIN TOTAL: 15 MINS
Ingredients
- 1 cup gluten-free rolled oats
- 1 cup organic canned pumpkin
- 2 ripe bananas
- 4 eggs
- 2 Tbsp maple syrup (or date syrup)
- 2 Tbsp coconut oil, melted (or avocado oil)
- 2 tsp pumpkin pie spice
- ½ tsp Kosher salt
Method
Add rolled oats to blender and pulse a few times until they turn into a finer flour (can also leave them as is, but blending the oats first will give the pancakes a smoother texture). Add remaining ingredients to the blender and blend until smooth.
Heat a small pan over medium-high heat. Add oil or spray with non-stick spray to coat the bottom of the pan. Pour batter into pan ¼ cup at a time to form the pancakes. Cook until bubbles form on top and pancake begins to slide easily, about 2 minutes. Flip and cook for 1 minute more. Grease pan again before making the next pancake to prevent sticking.
Serve warm with a drizzle of maple syrup and a dash of cinnamon, if desired. Enjoy.
Vegan Blender Cakes That Could Also Be Waffles
Makes about 6 silver dollar pancakes or 4 waffles
ACTIVE: 5 MIN TOTAL: 15 MINS
Ingredients
- 1 cup gluten-free rolled oats
- ½ cup organic canned pumpkin
- 1 ripe banana
- Chia+Flax “eggs” (2 Tbsp flaxseed meal + 2 Tbsp chia seeds + 6 Tbsp water left to gel for 5 mins)
- ¼ cup applesauce
- ¼ cup almond milk
- 1 Tbsp maple syrup (or date syrup)
- 1 Tbsp coconut oil, melted (or avocado oil)
- 1 tsp pumpkin pie spice
- ¼ tsp Kosher salt
Method
Add rolled oats to blender and pulse a few times until they turn to a finer flour (can also leave them as is, but blending the oats first will give the pancakes a smoother texture). Add remaining ingredients to the blender and blend until smooth. Batter will be thick.
Heat a small pan over medium-high heat. Add oil or spray with non-stick spray to coat the bottom of the pan. Spoon batter into pan 1 heaped tablespoon at a time. Press down with the back of the spoon to flatten and form the silver dollar pancakes. Cook until pancake begins to slide easily, about 1-2 minutes. Flip and cook for 1 minute more. Grease pan again before making the next pancake to prevent sticking. Or, skip the pancakes altogether and use the batter in your waffle iron, as directed (make sure to grease it first with non-stick spray to prevent sticking).
Serve warm with a drizzle of maple syrup and a dash of cinnamon, if desired. Or a sprinkle of date sugar, hemp seeds and goji berries as shown above. Enjoy.