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  • 100% Plant-Based


Serving size: 8

Pumpkin spice pancakes are a must once the calendar hits October and these are simple enough to quickly whip up on a Fall weekend morning. Although we all love pumpkin for its tasty role in fall treats, pumpkin is actually loaded with nutrients (yes, even canned pumpkin) and I wish we didn't limit ourselves to consuming it just a couple months out of the year.

While the fresh version of any fruit or vegetable is typically superior in terms of nutritional value, canned pumpkin still packs in a generous amount of fiber and the antioxidant beta-carotene, which our body converts to vitamin A. Just a half-cup serving of pumpkin puree provides more than your daily needs of vitamin A which is vital for strengthening our immune system, improving skin & hair health, and even plays a role in cancer prevention.


• 1 1/3 cups all-purpose gluten free flour

• 1 cup oat milk

• 1/2 cup pumpkin puree

• 3 tablespoons coconut sugar

• 2 tablespoons coconut oil, melted

• 1 tablespoon apple cider vinegar

• 1 tablespoon ground flaxseeds

• 3 tablespoons water

• 1 tablespoon vanilla extract

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon Himalayan pink salt

• 2 teaspoons cinnamon

• 1 teaspoon pumpkin spice

I use Bob's Red Mill 1:1 Gluten Free Baking Flour any time you see me reference an all-purpose gluten free flour. I find it to be an undetectable swap for regular all-purpose flour and I always try to make things gluten-free when I can.

Please make sure you're buying 100% pure pumpkin puree and NOT pumpkin pie filling that contains sugar & chemical additives.


Begin by combining the ground flaxseeds and 3 tablespoons water, stir, and allow the mixture to sit for 10-15 minutes. While you wait, you can gather the rest of your ingredients.

Once the flax mixture is ready, add it to a large bowl along with the oat milk, pumpkin, melted coconut oil, apple cider vinegar and vanilla extract. Stir to combine. Next, add all of your dry ingredients the flour, coconut sugar, baking powder, baking soda, pink salt, cinnamon, and pumpkin spice.

Incorporate all of the ingredients by stirring gently, mixing just until the ingredients are combined. Resist the urge to break up all the small lumps as they won’t show up in the finished pancakes. Your pancakes will be so much lighter because of this simple step.

Once all ingredients are combined, allow the batter to rest for approximately 15-20 minutes before ladling them onto your griddle or skillet. Letting the batter rest allows the flour to absorb the liquid, making the pancakes lighter and fluffier. I promise, it will be well worth the wait but I understand if you're impatient and want to start ladling them immediately — it won't be the end of the world but it does make a difference if you want fluffy, cakey stacks!

Once the batter has had some time to rest, heat your griddle or large skillet over medium heat and once hot, grease with your choice of coconut oil, avocado oil, or plant-based butter. Using a 1/3 cup measuring cup, scoop a heaping amount of the batter onto the griddle. This will make pancakes that are each about 4 inches wide (the perfect size in my opinion).

I always start by cooking just 1 pancake first and adjusting the heat as needed before making the rest. Continue to ladle the pancakes on your skillet, re-greasing the pan before each pancake. Allow them to cook for roughly 2 minutes on the first side, flipping only once bubbles have formed on the surface of the pancake and the underside is golden. The second side should take about 60 seconds to cook.

Mix-ins I love for these pancakes include chopped pecans, walnuts or, of course, chocolate chips (although they are quite perfect plain because of the pumpkin element).

Serve the pancakes topped with plant-based butter and maple syrup. I chose to top mine with some crushed pecans instead of mixing them into the batter.

These are ultra fluffy, cakey and the perfect start to a Fall morning. Plus, next time you're enjoying your favorite pumpkin treat you can do so knowing you're working towards your vitamin A goals for the day, not just indulging in the latest seasonal sweet.


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