Delightfully tender, moist pancakes with the perfect pumpkin taste and punch of fall spices with no refined sugar and easily made in the blender.
Course Breakfast
Cuisine American
Keyword blender pancakes, fall breakfast recipes, no refined sugar breakfast, pumpkin spice pancakes
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8to 10 pancakes
Calories 123kcal
Author Lauren
Ingredients
1cupall purpose or whole wheat flour
4medjool datespitted
¾cuppumpkin puree
¾cupmilk
2large eggs
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonnutmeg
1tablespoonwater
Instructions
Soak. Soak dates in hot water for 5 minutes to soften.
Blend. Add all the ingredients to a blender or food processor. Blend until smooth.
Cookok. Heat a non stick skillet or griddle over medium-low heat. Spray with cooking spray. Pour about ¼ cup to ½ cup of batter per pancake, depending on your pancake size preference. When the sides of the pancake start to bubble, flip over with a spatula. Cook for 1 to 2 minutes on the other side.
Top with yogurt, whipped cream, fresh fruit, cinnamon, or maple syrup - whatever your favorite toppings are!