Pumpkin Turmeric Oat Pancakes Recipe

Pumpkin Turmeric Oat Pancakes

A delicious, flour-free pancake made with whole oats that are blended with bananas and pumpkin to add a hint of sweetness. Some fresh turmeric lending a golden yellow color, and can be further adapted to make this recipe your own.

Total Time21 minutes
Yield
DifficultySimple

Dietary Interests

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Submitted by

Vitamix

Ingredients

1½ cups 360 ml {Almond Milk}
½ cup 120 g {Pumpkin Purée}
1 medium 100 g banana, peeled
2 large eggs
2 Tablespoons maple syrup, optional
2 cups 215 g rolled oats, or gluten-free oats
1 Tablespoon baking powder
1 Tablespoon fresh turmeric, or 1 tsp. ground
½ teaspoon {Holiday Mixed Spice Blend}, or ground cinnamon
½ teaspoon kosher salt

1½ cups 360 ml {Almond Milk}
½ cup 120 g {Pumpkin Purée}
1 medium 100 g banana, peeled
2 large eggs
2 Tablespoons maple syrup, optional
2 cups 215 g rolled oats, or gluten-free oats
1 Tablespoon baking powder
1 Tablespoon fresh turmeric, or 1 tsp. ground
½ teaspoon {Holiday Mixed Spice Blend}, or ground cinnamon
½ teaspoon kosher salt

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to press ingredients toward the blades. Let mixture stand for 15-20 minutes.
3. Scoop 1/4 cup (60ml) of pancake batter at a time onto a small, preheated and greased griddle. Cook for 2-3 minutes on each side or until golden brown and cooked through.

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to press ingredients toward the blades. Let mixture stand for 15-20 minutes.
3. Scoop 1/4 cup (60ml) of pancake batter at a time onto a small, preheated and greased griddle. Cook for 2-3 minutes on each side or until golden brown and cooked through.

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Yield

64 oz 1000 g 48 oz 750 g

Nutrition

Chef's Note

Loaded with fiber, protein, and healthy fat, these pancakes will be sure to keep you full and satisfied all morning!
Letting the mixture stand allows the oats to soak up liquid for the proper consistency.
To make these pancakes gluten-free, simply replace the rolled oats with gluten-free oats. Flax egg may also be substituted for whole eggs - if using, increase almond milk to 2 cups (480ml) and add 2 tablespoons of brown flax seed when blending.
This batter will continue to thicken as it sits - use immediately after blending, or thin slightly with more almond milk as needed.

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