Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin pancakes are a good way to get some extra nutrition and fibre into your weekend breakfast routine. They are also a great way to use up any left over steamed pumpkin and are naturally sweetened with maple syrup.

Serves 4


what you need


1 cup rolled oats

1/4 cup oat milk

1/2 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 tablespoon baking powder

1 tablespoon apple cider vinegar

1 tablespoon maple syrup



Serve with your choice of berries, nuts, yogurt or maple syrup

What to do

Place all the ingredients in a blender and blend until smooth. Using a blender will make your batter nice and fluffy.

Then allow batter to rest for about 5 minutes so that it can thicken.

Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.

Repeat until all the batter is used up.


I use silicon rings so that my pancakes are all uniform, but you don't have to.