Easy vegan pumpkin pancakes

Gluten free pumpkin and oat pancakes

Easy vegan pumpkin pancakes. You can’t go wrong with fluffy, delicious vegan pancakes that are actually good for you too! Made with old fashioned oats, pumpkin puree, maple syrup, and more, all made in a blender.

It’s that time of year where the leaves start to change, there’s a bite in the air and everything suddenly becomes pumpkin spiced.

I love how easy this recipe is. No need to hand mix everything, just put all the ingredients into a blender and there you go.

It’s like a bowl of oatmeal but more delicious. Here is how to make delicious vegan pumpkin pancakes.

This recipe is

• Vegan & Vegetarian
• Egg free
• Dairy Free
• Healthy
• Quick & Easy
• Can easily be made gluten free

Ingredients

To make this recipe easier, we’re going to blend it in a blender. That way, it pours a lot easier as well.

• Old fashioned oats – Instead of using flour, we’re going to be making our own oat flour by blending up old fashioned oats in the blender. It makes this recipe more healthy. If you’d like this to be gluten free, make sure to use certified gluten free oats.

• Vinegar – We’re mixing the vinegar in with our plant milk to make vegan buttermilk. This will give a delicious taste to the pancakes, as well as making them really fluffy, because the vinegar will react with the baking soda to create lift.

• Plant milk – Use whatever is your favorite. I love using soy milk because it’s so creamy.
• Maple syrup – This is my sweetener of choice. You can also use brown sugar instead.
• Pumpkin puree
• Baking soda & baking powder
• Pumpkin pie spice
• Vanilla

Recipe tips

After making the batter in the blender, let it sit for five minutes. This will give the vinegar time to react with the baking soda to make super fluffy pancakes.

Let your pan heat up, with vegan butter or oil, for at least five minutes.

Make sure to not put the pan on too high of heat. A low and slow cooking for pancakes is best. Use medium low heat.

If the batter becomes too thick while sitting, just blend it up for a few seconds. It will pour a lot easier.

FAQ

Can I freeze these pancakes?

Yes! Pancakes are great to freeze. Just make a big batch. Then set them on a baking tray, spread out. Let them freeze like that first, for a few hours. Then transfer them to a freezer friendly bag. This will ensure they don’t freeze sticking together.

Is this gluten free?

These pancakes can easily be made gluten free by using certified gluten free oats, vanilla and vegan yogurt. Also check to make sure your pumpkin pie spice is gluten free, if you have a severe gluten allergy.

Give it a whirl and let me know how you liked them!

Try these recipes next

• Crispy breakfast burritos
• Grapefruit breakfast fruit salad
• Vegan oatmeal banana pancakes
• Vegan breakfast casserole

Easy vegan pumpkin pancakes

Perfect for a cozy weened breakfast, sitting with a cup of coffee and watching the leaves change. These vegan pumpkin pancakes are topped with pecans and maple syrup for the perfect fall breakfast.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: pancakes, pumpkin

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Servings: 6

Calories: 137kcal

Author: Maria

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Ingredients

US Customary or Metric

• 1½ cups old fashioned oats (Use certified gluten free oats to make this recipe gluten free)
• 1 cup plant milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon baking soda
• ½ cup pumpkin puree
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie seasoning
• Pinch of salt
• Handful of Pecans

Instructions

• Place Apple Cider Vinegar in Soymilk. This will create buttermilk and react with the baking soda to make your pancakes nice and fluffy
  1 cup plant milk, 1 teaspoon apple cider vinegar
• Put oats in a blender and blend into a flour
  1½ cups old fashioned oats
• Add everything but the pecans to the blender and blend until mixed. Let batter sit for at least 5 minutes so the baking soda does its thing to make these fluffy
  1½ cups old fashioned oats, 1 cup plant milk, 1 teaspoon apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon baking soda, ½ cup pumpkin puree, 1 teaspoon vanilla, 1 tablespoon pumpkin pie seasoning, Pinch of salt
• Warm up a pan on medium low heat for 5 minutes. Oil the pan with vegan butter. The trickiest part about pancakes is keeping the heat at the right temp so you don't burn the outside and leave the inside gooey. Make sure to keep the heat at medium low
  Handful of Pecans
• Pour batter onto pan. Put pecans on top. Let each side cook for at least 3 minutes each, until you start seeing air bubbles.

Video

Notes

 

Make sure to keep your heat on medium low and don’t be in a rush to flip them before you see the bubbles.

Let the batter sit for 5 minutes before pouring into the pan. This gives the baking soda time to react with the vinegar so they get nice and fluffy.

Nutrition

Nutrition Facts

Easy vegan pumpkin pancakes

Amount per Serving

Calories

137

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

3

mg

1

%

Sodium

 

215

mg

9

%

Potassium

 

226

mg

6

%

Carbohydrates

 

23

g

8

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

5

g

10

%

Vitamin A

 

3355

IU

67

%

Vitamin C

 

4

mg

5

%

Calcium

 

110

mg

11

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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Vegan pumpkin spice pancakes