Oh, hey…it’s me. And I am unapologetically pumpkin. Can you hear it? It’s the pumpkin train. Let’s jump on and dish out some off these perfectly fall, perfectly pumpkin – Pumpkin Spice Blender Pancakes.
Tender bites of fall, naturally sweet pumpkin and the balancing burst of cinnamon. Oooh baby. Get that coffee brewing because a warm cup, some maple syrup and these pumpkin spice blender pancakes are just the way to welcome the season.
Did I mention these bad boys are free of refined sugar too?! Yep. They is. Cue the happy dance.
Oh, hello fall.
You know that first day of fall? Forget the calendar, like the reaaaaal first day of fall. When the leaves may have just started to change color, you wake up and go outside and the air just smells so crisp. Henry says it smells like “the start of soccer season.” I think it smells like my walks to school or the morning I got my college acceptance letter.
The sense of smell is so unique to each of us. I love that a smell can bring us to a time and place in our past. Brings all these feels with it, too. Warm and homey, still and peaceful, cold and raw, or maybe sometimes rage fest 2017. Well maybe these pumpkin spice blender pancakes can put those tickets to rage fest on hold and just bring the love.
Oh, and a blender.
But if fall has you craving more than just pumpkin, trust me, I hear you. If you caught the most recent Coffee Catch Up, I shared my 30 day vegan challenge this month. So I’ll definitely be whipping up some of this Vegan Pumpkin Spice Coffee Creamer from The Fitchen. And to make these pancakes vegan, swap out the milk for almond milk and use an egg replacer for the eggs.
When it comes to chilly, crisp days my soul begs for soup. Ok, let’s be real, my soul begs for soup just on regular days too. This Butternut Squash Soup is the perfect fit and can easily be adapted for a vegan recipe by swapping out the chicken stock for veggie stock. And I 100% plan on making Kitchen Window Clover’s super cute, ridiculously fun Jack O’Lantern Smiley Fries. Just look at them! They’re totes adorbs.
SO many good things to eat this month!!
Pumpkin Spice Blender Pancakes
Besides the pumpkin, all good tasty fall things, no refined sugar or oil, can we talk about how you can literally whip these up in no time. Throw all the ingredients in a blender, blend, make pancakes. Eat pancakes.
Life. Is. Good.
If you’re feeling fancy you can opt for some blueberries or yogurt. Or for husbands (that are not big fans of yogurt) – or just my wonderful husband – that think there’s whipped cream (actually yogurt) on top of leftover photoshoot pancakes …maybe just go with the whipped cream. But from the surprised (moderately, hilariously disgusted) look on his face, you might want to go for the yogurt. Up to you.
Or maybe just a little extra cinnamon, some fresh maple syrup. Who knows. Whatever makes your pancakes, your pancakes. Do that.
Just inhale the smell, tuck in, and taste a little bit of your favorite memories tied to pumpkin and spice.
Delightfully tender, moist pancakes with the perfect pumpkin taste and punch of fall spices.
- 1 cup all purpose or whole wheat flour
- 4 medjool dates, pitted (soak in warm water first)
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon water
- Optional: soak dates in warm water for 5 minutes.
- Add ingredients to a blender or food processor.
- Blend until smooth.
- Heat a non stick skillet or griddle over medium-low heat. Spray with cooking spray. Pour about 1/4 cup to 1/2 cup of batter per pancake, depending on your pancake size preference. When the top sides of the pancake start to bubble, flip over with a spatula. Cook for 1 to 2 minutes on the other side.
- Category: breakfast