Preheat your oven to 350F, and line a baking sheet with parchment paper.
Combine all of the ingredients into a blender or food processor, and blend until relatively smooth. This batter won't look like traditional runny pancake batter-- it's thick, more like a pumpkin puree.
Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes.
Bake for 15 minutes, then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)
Remove from the oven and serve immediately, with or without syrup.