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These vegan pumpkin oat pancakes are an easy and healthy way to fuel your day! Packed with fall flavours, this breakfast contains no gluten and no oil!


6-7 Small Pancakes

Total time

25 minutes


Breakfast, Brunch


  • 1 cup oats/oat flour ( see note below)
  • 1 cup dairy free milk (unsweetened)
  • ½ cup canned pumpkin (pure pumpkin!)
  • 2 tbs preferred sweetener (sugar, maple syrup or agave, stevia)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ginger powder
  • ¼ tsp nutmeg
  • ¼ tsp salt


  1. Preheat pan/griddle to medium-low heat
  2. Add all ingredients to a blender and blend until smooth, OR, add all ingredients to a medium mixing bowl and stir to combine. This will be thicker than typical pancake batter
  3. Once your cooking surface has heated, pour or spoon batter onto surface (use a cooking oil spray or a tiny bit of oil if you're not using a non-stick pan). Using a spoon, push batter into a circular shape of even thickness
  4. Allow to cook for 2-4 minutes before flipping - the edges will begin to brown up
  5. Cook for another 2-4 minutes on the other side
  6. Repeat until all batter is used
  7. Top your pancakes with nuts, seeds, syrup, etc!
  8. Enjoy!
  9. View the recipe instructions at Sweet Like Cocoa

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