Super Fluffy Blender Batter Pumpkin Pancakes

Prep Time5

Cook Time20

Total Time23

Course: Breakfast

Cuisine: American

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Servings: 3 inch diameter pancakes

Author: Renee Kohley - Raising Generation Nourished

Ingredients

4 eggs
1/2 cup coconut milk or whole milk
2 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp vanilla extract
1-2 tsp blackstrap molasses
2 tbsp butter Right from the fridge or softened at room temp both work! Or you can use olive oil, avocado oil, or coconut oil
1 cup pumpkin puree
1 1/2 tbsp aluminum free baking powder
2 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp sea salt
2/3 cup Namaste Gluten Free Flour Blend Fluff the flour before measuring
2/3 cup Blanched Almond Flour
2/3 cup Buckwheat Flour
1/3 cup Grassfed Collagen optional if you do not have

Instructions

Pre-heat your skillet or electric skillet to medium heat while you prepare the pancake batter.
Put all of the ingredients into a blender or food processor, and blend until smooth. The batter is thick - you may need to scrape the sides down once or twice. Unless you want thinner pancakes, do not add more liquid! This is how the pancakes will stack tall and fluffy!
Melt a teaspoon or 2 of butter into your pre-heated skillet, and use a small cookie scoop or spoon to distribute the pancake batter.
Leave the pancakes alone for a good 3 minutes so they really set well before flipping. Flip the pancakes over, and cook for another 3 or so minutes until the middle is set, and the outside of the pancakes are golden brown. Since we did not heat the skillet to high heat, you should be able to let the tall pancakes sit there for a bit to cook through on both sides.
Transfer the cooked pancakes to a wire rack while you continue to cook more pancakes. Alternatively, you can place the pancakes on a sheet tray in a warm oven to stay hot while you cook the rest of the pancakes.
The pancakes will keep in the refrigerator for a week, or in the freezer for 3 months. You can use a toaster to warm up leftover pancakes. Or, if you are warming up a larger portion of pancakes, use a sheet tray in a warm oven.

Notes

I have not tried these pancakes with regular flour. It should work to swap the Namaste flour cup for cup, but the almond and buckwheat might need a little tweaking. Pancakes are super forgiving though, and if you want to swap all of the flours, you should be able to try this - use less of the regular flour and add more to get the consistency of the batter in the photos above. One thing to note on this topic, is that I typically use a variety of flours to get the nutrient variety. Yes, it helps with getting a good gluten free texture too, but it is nice to also use the almond and buckwheat for added nutrients and so the pancakes aren't just a huge carb hit. So, if you're up for it, just swap the Namaste cup for cup and try out the almond and buckwheat - you just might enjoy the flavor and texture, as well as added nutrients!