Autumn is my absolute favorite time of year. Maybe it’s because it begins during my birthday month or perhaps it’s because of the crisp air, cool breezes, and changing leaves. Regardless, the cooler weather makes me want to be outside all of the time, while enjoying hot coffee and pumpkin bread. As Halloween approaches, I’ve had a hankering for pumpkin pancakes and decided this weekend was a perfect time to whip up a batch. A certain someone was also partaking in a hundred mile bike ride and I wanted to make sure I had something substantial on hand for him when he got home.

The recipe that I used is one that I found months ago and has been a quick, easy, and delicious go-to. Today, I swapped the egg for a fourth cup of pumpkin and added pumpkin pie spice. They turned out amazing! They are gluten free and vegan if you substitute the egg and honey.

Blender Pancakes

2 cups gluten free oats

1 ¼ cup unsweetened almond milk

1 large, ripe banana

½ teaspoon cinnamon

¼ teaspoon sea salt

½ teaspoon pumpkin pie spice

1 tablespoon local honey

¼ cup pureed pumpkin

Coconut oil for cooking

Add all ingredients (except coconut oil) in a blender and blend until smooth. Heat a large skillet or griddle pan over medium heat and melt coconut oil. When hot, pour batter onto pan (about ¼ cup) and cook evenly on both sides. Serve with fruit and a drizzle of pure maple syrup or honey. Enjoy!

{Recipe adapted from Mountain Mama Cooks at mountainmamacooks.com}