Nothing smells better in the morning than some freshly made pancakes.....unless those pancakes taste like pumpkin spice, that's definitely the best!

Oaty Pumpkin Pancakes with Maple Cinnamon Nut Butter Spread [Vegan]




Cooking Time




Maple Nut Butter Spread:

  • 1/3 cup nuts or mixed nuts such as (pecans, cashews, almonds, or macadamia)
  • 1/2 cup cooked chickpeas, drained and rinsed
  • 2 tablespoons maple syrup
  • 1/3 cup almond milk
  • 1/4 cup powdered peanut butter
  • 2 tablespoons chia seeds
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)

Oaty Pumpkin Pancakes:

  • 1/4 cup plant-based milk
  • 1 cup pumpkin puree
  • 1/2 cup applesauce (unsweetened)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract (optional)
  • 1 1/2 cups oat flour (or rolled oats, pulsed into a flour)
  • 2 tablespoons flaxseed meal
  • 1/4 cup arrowroot powder  (or cornstarch)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder


Maple Nut Butter Spread:

  1. In a food processor or blender pulse the nuts until they become finely ground. Add the chickpeas, maple syrup, almond milk, and powdered peanut butter, then pulse until combined.
  2. Add the chia seeds, flaxseed, spices and extracts and blend well until mixture is light and easily spreadable.


  1. Whisk the, milk, pumpkin, applesauce, maple syrup, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
  2. Heat a large non-stick skillet over medium high heat. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
  3. Serve warm with any nut butter spread.