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Vegan Pumpkin PancakesHello breakfast! I love you.

And I love these vegan pumpkin pancakes too. I have tried 10,000 times to make delish and simple (healthy) pancake recipes, and finally I’ve got a WINNER! Not only because this recipe is so easy, but also because the pancakes actually have some wonderful nutritional components too.

Oats are the binder in this recipe, but I also used banana and a touch of pureed pumpkin- which add both heart healthy potassium, some gut healthy properties and a whole lot of yum.

Top these pancakes with your favorite toppings- like fruit and some organic maple syrup.


Vegan Pumpkin Pancakes

Prep time: 5-10 minutes:

Total time: 15-30 minutes

Makes: 6 pancakes


  • 3/4 cup rolled oats
  • 1 banana, mashed
  • 1 heaping Tbsp pumpkin puree
  • 1/3 cup + 1 tsp almond milk (unsweetened)
  • 1 Tbsp olive oil (or less), divided- for the skillet
  • Top with your favorite natural sweetener- honey, maple syrup, fruit!


  1. Combine ingredients in a mixing bowl and mix together with a whisk or utensil until well mixed (or actually, skip this step if you are going to do step 2- but step 2 is an optional step).
  2. Put the mixture in your food processor and process lightly until the oats look more instant oats and the mixture is less lump (but not smooth).
  3. Heat a medium skillet over low heat and add 1 tsp olive oil (or less if you don’t think it’ll stick)- for about a minute.
  4. Using a Tbsp- take about 1 heaping Tbsp of the batter and place on the skillet- and smooth out to a round pancake shape and spread so that the pancakes are only about 1/2 inch thick or so.
  5. Cook on low heat for about 5 minutes per side or until there are bubbles formed, and/or the edges look cooked- then flip.
  6. Repeat steps 4-5 for the entirety of the batter.
  7. Serve and enjoy with your favorite toppings!

For more pancake and breakfast recipes click here!