Pumpkin, oats, spices – in pancake form...Yes please. To make it even easier, you can literally throw everything into a blender and blend your way to some perfect pancakes. This is the epitome of lazy fall breakfasts, my friends. They are also gluten and oil free, with a no sugar option!? Yessir. This simple recipe is perfect for those mornings when you crawl out of bed, plop your feet into some fuzzy slippers and need a meal that makes you feel all snug and cozy on the inside.

Pumpkin Oat Pancakes [Vegan, Gluten Free]






Cooking Time




  • 1 cup oats/oat flour
  • 1 cup dairy free milk, unsweetened
  • 1/2 cup canned pumpkin
  • 2 tablespoons preferred sweetener (sugar, maple syrup or agave, stevia)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon 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!


If you're using a blender, you can use whole oats. If you're mixing the batter in a bowl, you'll need to use oat flour


Nutritional Information

Per serving: Calories 74 | Carbs: 14 g | Fat: 2 g | Protein: 2 g | Sodium: 103 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.