For the past few months, Brian and I hav been living with his parents.
We sold our first home back in November while we were visiting Thailand, and have been working with contractors to renovate another home that is pretty much in the same location as our first house.
The timing of the two houses being ready to go at the same time, did not line up…which is why we are living with Brian’s parents!
The reason I am even bringing this up is because I have VERY limited pantry and refrigerator space, which means I am constantly thinking about how I can use food that has been in the freezer/pantry for a while and how can I stretch a few ingredients to go as far as possible. It also means I don’t have a ton of storage for leftovers, so single serving and small batch recipes are a must!
Pumpkin Blender Pancakes for One came to life because honestly I had quite a bit of pumpkin leftover from November and the holiday season!
I’ve made Pumpkin Blender Pancakes for myself, for Brian, for both myself and Brian SEVERAL times and they are always a hit.
They require minimal time to prepare, which is really nice because I feel like with this recipe pancakes no longer have to be reserved for the weekend only!
These pancakes are made with oat flour.
To make oat flour, I simply blend the necessary amount of oats in a blender or mini food processor. It’s that easy!
For this recipe, I then add the remaining dry ingredients and blend/pulse the ingredients together before adding the wet ingredients (your favorite milk, pumpkin, egg, maple syrup, apple cider vinegar, and vanilla extract).
Cinnamon and Nutmeg give the Pumpkin Blender Pancakes a warm and comforting feel, but I do not think they taste to “thanksgiving” or “fally” 🙂
Food Allergies or Intolerances:
If you use certified gluten free oats, this recipe is gluten free!
I prefer to use Ripple Milk because of the protein content and neutral flavor, but I think many milk options (almond, dairy, coconut) will work here. If you give this recipe a try, let me know what milk you use!
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.