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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!

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