Go Back
–+ servings
Pumpkin Spice Blender Pancakes
Print

Pumpkin Spice Blender Pancakes

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 to 10 pancakes
Calories 123kcal
Author Lauren

Ingredients

  • 1 cup all purpose or whole wheat flour
  • 4 medjool dates pitted
  • ¾ cup pumpkin puree
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon water

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!

Nutrition

Calories: 123kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 164mg | Potassium: 232mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3691IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg