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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?
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