Fluffy Pumpkin Pancakes
OMG these pancakes are so fluffy and cake-like, I can't even tell you how heavenly these were; you'll just have to make them and find out yourself. They are only 5 ingredients, made with deglet dates as the sole sweetener. I didn't pour maple syrup on them instead opting for a little Earth Balance. It was better than a cream filled donut or a piece of cake...seriously....and I don't need to worry about a blood sugar spike or feeling sluggish after eating them.
1 cup of oat flour
1/2 cup of organic pumpkin puree
2 tsp of baking powder
5 deglet dates
3/4 cup of water
1 tbsp of coconut oil (for cooking)
1 tbsp of earth balance butter (for topping)
Combine everything in your food processor until it's a smooth batter. Put the coconut oil in a stainless steel pan and turn the heat on low. Wait until the oil heats up and then pour the batter into the pan. I made 3 pancakes. Wait until the pancake cooks then flip it over. It should come off the pan easily and not leave any batter behind. Cook until the pancake is a golden brown. It will still be cake-like and soft. Top with Earth Balance butter. It's paradise!!
What have you been inspired to make lately? What do you make with vegan butter?
Did you like this post? Then subscribe to my blog and get all my posts by email!