Pumpkin Oat Pancakes

Chef: Adam Wilson Vitamix Corporate Executive Chef

Ingredients

• 360ml soy milk
• 120ml pumpkin purée
• 1 medium banana (100g), peeled
• 2 large eggs (or egg substitute)
• 2 tbsp (30ml) maple syrup (optional)
• 215g rolled oats (or gluten-free oats)
• 1 tbsp baking powder
• ½ tsp Gingerbread Spice Blend
• ½ tsp sea salt

Directions

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 the highest speed. Blend for 60 seconds, using the tamper to press the ingredients towards the blades.
3. Let the mixture stand for 15–20 minutes.
4. Preheat and lightly grease a frying pan or griddle.
5. Scoop approximately 60ml of pancake batter at a time onto the hot pan.
6. Cook for 2–3 minutes on each side, or until golden brown and cooked through.
7. Serve warm with your favourite toppings.

Recipe Notes

• For a gluten-free version, use certified gluten-free rolled oats.
• For an egg-free alternative, flax egg can be substituted for the whole eggs. If using this option, increase the plant-based milk to 480ml and add 2 tbsp brown flaxseed when blending.
• The batter will continue to thicken as it sits. If needed, thin with a little additional plant-based milk before cooking.